Toasted Israeli Couscous Salad With Grilled Summer Vegetables

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.