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Home Dipbeer Bread

Toasted Israeli Couscous Salad with Grilled Summer Vegetables Recipe

Ingredients

How to make it

  • In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper.
  • Drizzle veggies with a little olive oil and season with salt and pepper
  • Preheat the grill. Grill the vegetables until just cooked through.
  • Cut the veggies in smaller bite size peices if desired (I left mine whole because they look so pretty!) Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
  • Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

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