Recipe courtesy of Bobby Flay
Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette
Total:
1 hr 30 min
Prep:
30 min
Inactive:
30 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 30 min
Prep:
30 min
Inactive:
30 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 30 min
Prep:
30 min
Inactive:
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:
  • 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

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.

Lemon-Balsamic Vinaigrette:

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

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