Toasted Israeli Couscous Salad With Grilled Summer Vegetables Recipe

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.

No additional tips available.

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

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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.

Toasted Israeli Couscous Salad With Grilled Summer Vegetables

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