Recipe courtesy of Bobby Flay
Episode: Mediterranean
Save Recipe Print
Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette
Total:
1 hr 30 min
Prep:
30 min
Inactive:
30 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 30 min
Prep:
30 min
Inactive:
30 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Lemon-Balsamic Vinaigrette:

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:

Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

French Toast

Recipe courtesy of Robert Irvine

Ginormous Toaster Pastry

Recipe courtesy of Food Network Kitchen

Avocado Toasts

Recipe courtesy of Food Network Kitchen

Challah French Toast

Recipe courtesy of Ina Garten

French Toast

Recipe courtesy of Alton Brown

Classic French Toast

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword