Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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1/2 pound Israeli couscous


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

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


  1. Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
  2. 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. Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.
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