Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Dressing
Summary
| Yield | |
|---|---|
| Source | Food Network |
| Prep Time | 1 1⁄2 hours |
Description
Excellent for a light summer meal or a colorful side dish!
Ingredients
- 1⁄2 lb israeli couscous
- 12 asparagus spears grilled and cut into 1/4 inch pieces
- 1 zucchini, halved, grilled, cut into 1 inch pieces
- 1 yellow squash, halved, grilled and cut into 1 inch pieces
- 2 large peppers, grilled, peeled and cut into bite sized pieces
- 1⁄2 c kalamata olives, pitted and chopped
- 2 tbsp chopped basil
- freshly gound pepper
Instructions
Heat large saute pan on grates of the grill (or stove) 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. Don't be afraid to experiment with other seasonal vegetables.
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