Toasted Israeli Couscous Salad With Grilled Summer

Name: Toasted Israeli Couscous Salad With Grilled Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup balsamic vinegar; 1 teaspoon Dijon mustard; 2 cloves garlic, coarsely chopped; 1 cup olive oil; salt; freshly-ground black pepper; 2 green zucchini, quartered lengthwise; 2 yellow zucchini, quartered lengthwise; 6 asparagus spears, trimmed; 12 cherry tomatoes; 1 red bell pepper, quartered,seeded; 1 yellow bell pepper, quartered,seeded; 1/4 cup basil chiffonade; 1/4 cup coarsely-chopped flat leaf parsley; 2 tablespoons olive oil; 1 lb israeli couscous; vegetable stock, heated

Servings: persons

1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
salt
freshly-ground black pepper
2 green zucchini, quartered lengthwise
2 yellow zucchini, quartered lengthwise
6 asparagus spears, trimmed
12 cherry tomatoes
1 red bell pepper, quartered,seeded
1 yellow bell pepper, quartered,seeded
1/4 cup basil chiffonade
1/4 cup coarsely-chopped flat leaf parsley
2 tablespoons olive oil
1 lb israeli couscous
vegetable stock, heated

1
In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined.
2
Season with salt and pepper.
3
Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
4
Preheat the grill.
5
Remove the vegetables from the marinade and grill the vegetables until just cooked through.
6
Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half.
7
Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown.
8
Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well.
9
Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette.
10
Serve at room temperature.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup balsamic vinegar, 1 teaspoon Dijon mustard, 2 cloves garlic, coarsely chopped, 1 cup olive oil, and more.

Yes, Toasted Israeli Couscous Salad With Grilled Summer Vegetables falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Toasted Israeli Couscous Salad With Grilled Summer Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions