Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 705
- Total Fat
- 43
- Saturated Fat
- 6
- Carbohydrates
- 71
- Dietary Fiber
- 9
- Sugar
- 8
- Protein
- 11
- Cholesterol
- 0
- Sodium
- 1029
- Total: 1 hr 30 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 30 min
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
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
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.