Toasted israeli couscous salad with grilled summer vegeta

4 servings

Ingredients

Quantity Ingredient
½ 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
¼ cup Basil chiffonade
¼ cup Coarsely chopped flatleaf
Parsley
2 tablespoons Olive oil
1 pounds Israeli couscous
Vegetable stock, heated

Directions

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 ½ 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 ½-inch pieces, cut the tomatoes in half. Heat the olive oil over mediumhigh heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock 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.

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