Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette Recipe

Name: Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound Israeli couscous; Salt; 12 spears asparagus, grilled and cut into 1/4-inch pieces; 1 zucchini, halved, grilled and cut into 1-inch pieces; 1 yellow squash, halved, grilled and cut into 1-inch pieces; 2 large red peppers, grilled, peeled and diced into bite-size pieces; 1/2 cup kalamata olives, pitted and chopped; 2 tablespoons chopped fresh basil leaves; Freshly ground black pepper; Lemon-Balsamic Vinaigrette, recipe follows; 1 small shallot, minced; 3 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 3 tablespoons aged balsamic vinegar; 1 tablespoon red wine vinegar; Salt and freshly ground black pepper; 3/4 cup extra-virgin olive oil

Servings: persons

1/2 pound Israeli couscous
Salt
12 spears asparagus, grilled and cut into 1/4-inch pieces
1 zucchini, halved, grilled and cut into 1-inch pieces
1 yellow squash, halved, grilled and cut into 1-inch pieces
2 large red peppers, grilled, peeled and diced into bite-size pieces
1/2 cup kalamata olives, pitted and chopped
2 tablespoons chopped fresh basil leaves
Freshly ground black pepper
Lemon-Balsamic Vinaigrette, recipe follows
1 small shallot, minced
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 tablespoons aged balsamic vinegar
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

1
Heat large saute pan on grates of the grill over medium heat.
2
Add couscous and toast until lightly golden brown.
3
Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente.
4
Drain well and place in a large bowl.
5
Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper.
6
Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
7
Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl.
8
Slowly whisk in oil until emulsified.

486

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 pound Israeli couscous, Salt, 12 spears asparagus, grilled and cut into 1/4-inch pieces, 1 zucchini, halved, grilled and cut into 1-inch pieces, and more.

Yes, Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette 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 with Vegetables and Lemon-Balsamic Vinaigrette

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