Toasted Israeli Couscous Salad With Grilled Summer... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Served this today at a bridal luncheon shower - looked beautiful with all the colors and it smelled wonderful. I didn't get to taste it in it's entirety so if you make it, please let me know! :-) Ingredients:
marinade |
1/4 cup white balsamic vinegar |
1/4 red wine vinegar |
1 tablespoon dijon mustard |
2 cloves garlic, minced |
1 cup olive oil |
salt and freshly ground pepper, to taste |
granulated sugar, to taste |
grilled veggies |
2 organic green zucchini, quartered lengthwise |
2 organic yellow zucchini, quartered lengthwise |
6 organic spears asparagus, trimmed |
12 organic yellow and red cherry tomatoes |
1 red bell pepper, quartered and seeded |
1 yellow bell pepper, quartered and seeded |
couscous |
1/4 cup basil chiffonade |
1/4 cup coarsely chopped italian parsley |
2 tablespoons olive oil |
1 pound israeli couscous |
2 cups homemade chicken or vegetable stock, heated |
hot water to cover |
garnish |
kalamata olives (optional) |
additonal basil leaves, hand torn |
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.
2. Drizzle veggies with a little olive oil and season with salt and pepper
3. Preheat the grill. Grill the vegetables until just cooked through.
4. Cut the veggies in smaller bite size peices if desired (I left mine whole because they look so pretty!) Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
5. 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.
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