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1
In a small bowl, combine the balsamic vinegar, Dijon mustard, and chopped garlic; whisk together.
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2
While continuously whisking, slowly pour in 1/2 cup extra-virgin olive oil. Season with salt and pepper.
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3
Combine all of the prepared vegetables in a large dish and toss with half of the vinaigrette. Let the vegetables rest for 15 minutes.
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4
Preheat the grill to medium-high heat. Brush the grill lightly with oil.
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5
Place all of the vegetables on the grill, setting the green beans on a vegetable rack. If you don't have a vegetable rack, you can either put the green beans directly on the grill (a little risky) or saute them in a skillet.
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6
Cook until the vegetables are just cooked through. The green beans will be done before the rest of the vegetables, so be certain to watch them closely.
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7
Remove the vegetables from the grill and cut the zucchini, yellow squash, and red bell pepper into 1/2-inch pieces, and place them in a large bowl with the green beans.
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8
Heat 1 3/4 cups vegetable broth in small saucepan, set aside.
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9
Heat 1 tbsp olive oil in a medium saucepan set over medium-high heat. Add 8 oz. Israeli couscous and stir constantly until the couscous is lightly golden brown.
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10
Slowly pour in the heated broth, reduce the heat to medium-low and cover.
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11
Cook until the couscous is al dente, about 12 minutes. If you find that the couscous is not quite done, but not all of the liquid is absorbed, add 1-2 tablespoons of hot water and cook until the liquid is absorbed.
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12
Pour the couscous into the bowl with the vegetables, along with basil chiffonade (simply roll the leaves and thinly slice) and chopped flat-leaf parsley.
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13
Spoon into a serving dish and garnish with a sprig of fresh basil.
