This tasty salad is packed full with fresh summer veggies. Perfect for a meal outdoors, or your next family get-together.
Directions for: Toasted Israeli Couscous Salad with Grilled Summer Vegetables
Ingredients
cup balsamic vinegar
1 tsp 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
cup basil chiffonade, (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
cup coarsely chopped flat-leaf parsley
2 Tbsp olive oil
1 lb(s) Israeli couscous
2 cups vegetable stock, heated
Hot water to cover
Directions
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.
2. 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.
3. 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.
See more: Salad, Vegetables, Lunch, Dinner, Summer, Grill, Side