Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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 |
Directions:
1. Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
2. Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
3. Lemon-Balsamic Vinaigrette:
4. Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.
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