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
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By berny22917_5483060
Danville, CA
on November 05, 2011
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This salad is so delicious and healthy. I have made it with quinoa when I didn't have Isreally couscous.
By marlootto_1790487
VA Beach, VA
on August 07, 2011
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we are trying new things and this is the best one yet. LOTS of great flavor but it does take a while to cook and prepare. so start early and it is worth ig
By sammijo10
Greenfield, NY
on June 03, 2011
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Excellent salad for summer veggies! And the dressing is now my go-to dressing. No more bottled supermarket dressings for me. A good balsamic and fresh lemon juice are the key to really make this dressing sing.
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