Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette

TOTAL TIME: 1 hr 30 min
Prep: 30 min
Inactive Prep: 30 min
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Intermediate

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
LEMON-BALSAMIC VINAIGRETTE:
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Directions

Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.

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.
Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.

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  • on April 22, 2013

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    What a tasty and slightly different way to use your spring veggies.

    I left out the red peppers, because I am not a bell pepper fan. I had some fresh peas that I had steamed and threw them in instead.

    And in full disclosure, I accidentally left out the olives. Bought them special for the dish and found them in the fridge later. Not sure the dish needs them now that I've had it without.

    I wondered about the lemon vinaigrette, but it's fabulous. Makes sense since I love hollandaise on asparagus and it's lemon-based.

    people found this review Helpful.
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