Photo: Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette Recipe
Ingredients
- 1/2 pound Israeli couscous
- Salt
- 12 spears asparagus, grilled and cut into 1/4-inch pieces
- 1 zucchini, halved, grilled and cut into 1-inch pieces
- 1 yellow squash, halved, grilled and cut into 1-inch pieces
- 2 large red peppers, grilled, peeled and diced into bite-size pieces
- 1/2 cup kalamata olives, pitted and chopped
- 2 tablespoons chopped fresh basil leaves
- Freshly ground black pepper
- Lemon-Balsamic Vinaigrette, recipe follows
Directions
Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
Lemon-Balsamic Vinaigrette:
- 1 small shallot, minced
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons aged balsamic vinegar
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper
- 3/4 cup extra-virgin olive oil
Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.
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By Deserdweller
Scottsdale, AZ
on September 11, 2012
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Very simple recipe. Toasting the couscous is very important and be sure to stir a couple times after adding the liquid. I find pearl couscous sticks much more than the regular. I did not care for the amount of balsamic in the vinaigrette. Next time I would balance it out more and use only a tablespoon of balsamic and 2 tablespoons of red wine vinegar.
By Katherine446
Cornelius, OR
on August 15, 2012
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It was very good. Light and tasty. Needs grilled onion I think, that is the only thing missing for me. Next time I will add a grilled red onion to the salad.
By Paphotogirl
Strasburg, PA
on August 12, 2012
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This one's a keeper. Thank-you, Bobby!
Read all 37 reviews