Toasted Israeli Couscous Salad with Grilled Summer Vegetables
From luisascatering 12 years agoIngredients
- Marinade: shopping list
- 1/4 cup white balsamic vinegar shopping list
- 1/4 red wine vinegar shopping list
- 1 tablespoon Dijon mustard shopping list
- 2 cloves garlic, minced shopping list
- 1 cup olive oil shopping list
- salt and freshly ground pepper, to taste shopping list
- granulated sugar, to taste shopping list
- ~ shopping list
- Grilled Veggies: shopping list
- 2 organic green zucchini, quartered lengthwise shopping list
- 2 organic yellow zucchini, quartered lengthwise shopping list
- 6 organic spears asparagus, trimmed shopping list
- 12 organic yellow and red cherry tomatoes shopping list
- 1 red bell pepper, quartered and seeded shopping list
- 1 yellow bell pepper, quartered and seeded shopping list
- ~ shopping list
- Couscous: shopping list
- 1/4 cup basil chiffonade shopping list
- 1/4 cup coarsely chopped Italian parsley shopping list
- 2 tablespoons olive oil shopping list
- 1 pound Israeli couscous shopping list
- 2 cups homemade chicken or vegetable stock, heated shopping list
- hot water to cover shopping list
- ~ shopping list
- Garnish: shopping list
- kalamata olives (optional) shopping list
- additonal basil leaves, hand torn shopping list
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.
People Who Like This Dish 6
- clbacon Birmingham, AL
- mommyluvs2cook Santa Fe, TX
- lafluers Lincoln, NE
- sweetstacia Hutto, TX
- davishoneydo Aledo, TX
- ducky20536 Nowhere, Us
- luisascatering Burlingame, CA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments