Toasted Israeli Couscous Salad with Grilled Summer Vegetables
From fluffy24 15 years agoIngredients
- 1/2 cup balsamic vinegar shopping list
- 1 teaspoon Dijon mustard shopping list
- 2 cloves garlic, coarsely chopped shopping list
- 1 cup olive oil shopping list
- salt and freshly ground pepper shopping list
- 2 green zucchini, quartered lengthwise shopping list
- 2 yellow zucchini, quartered lengthwise shopping list
- 6 spears asparagus, trimmed shopping list
- 12 cherry tomatoes shopping list
- 1 red bell pepper, quartered and seeded shopping list
- 1 yellow bell pepper, quartered and seeded shopping list
- 1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips) shopping list
- 1/4 cup coarsely chopped flat-leaf parsley shopping list
- 2 tablespoons olive oil shopping list
- 1 pound Israeli couscous shopping list
- vegetable stock, heated 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. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock 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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The Rating
Reviewed by 3 people-
Wow! This sounds like it was created just for me. These ingredients are some of my favorite flavors.
I have printed it an may try it on the 4th. Thank you for the post.
Denisegrandmommy in Nashville loved it
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