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: Ingredients; 1/2 cup balsamic vinegar; 1 teaspoon Dijon mustard; 2 cloves garlic, coarsely chopped; 1 cup olive oil; Salt and freshly ground pepper; 2 green zucchini, quartered lengthwise; 2 yellow zucchini, quartered lengthwise; 6 spears asparagus, trimmed; 12 cherry tomatoes; 1 red bell pepper, quartered and seeded; 1 yellow bell pepper, quartered and seeded; 1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips); 1/4 cup coarsely chopped flat-leaf parsley; 2 tablespoons olive oil; 1 pound Israeli couscous; 2 cups vegetable stock, heated; Hot water to cover

Servings: persons

Ingredients
1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green zucchini, quartered lengthwise
2 yellow zucchini, quartered lengthwise
6 spears asparagus, trimmed
12 cherry tomatoes
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons olive oil
1 pound Israeli couscous
2 cups vegetable stock, heated
Hot water to cover

1
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 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.
2
Serves: 12; Calories: 276; Total Fat: 11.5 grams; Saturated Fat: 1.5 grams; Protein: 6 grams; Total carbohydrates: 37 grams; Sugar: 5 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 141 milligrams
3
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/toasted-israeli-couscous-salad-with-grilled-summer-vegetables-recipe.html?oc=linkback

738

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 18 ingredients. The key ingredients include: Ingredients, 1/2 cup balsamic vinegar, 1 teaspoon Dijon mustard, 2 cloves garlic, coarsely chopped, 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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