Toasted Israeli Couscous Salad With Grilled Summer Vegeta Recipe

Toasted Israeli Couscous Salad With Grilled Summer Vegeta Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1/2 cup: Balsamic vinegar,
1 tsp: Dijon mustard,
2 Cloves: garlic, coarsely
Chopped,
1 cup: Olive oil,
Salt and freshly ground,
Pepper,
2: Green zucchini, quartered
Lengthwise,
2: Yellow zucchini, quartered
Lengthwise,
6 Spears: asparagus, trimmed
12: Cherry tomatoes,
1: Red bell pepper, quartered
And seeded,
1: Yellow bell pepper,
Quartered and seeded,
1/4 cup: Basil chiffonade,
1/4 cup: Coarsely chopped flatleaf,
Parsley,
2 tbsp: Olive oil,
1 lbs: Israeli couscous,
Vegetable stock, heated

Directions:

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. Pour 1/2 the marinade over the vegetables and let sit at
room temperature for 15 minutes. Preheat the grill. Remove the
vegetables from the marinade and grill the vegetables until just
cooked through. Cut the zucchini and peppers into 1/2-inch pieces,
cut the tomatoes in half. Heat the olive oil over mediumhigh heat,
add the couscous and toast until lightly golden brown. Cover the
couscous with the hot stock 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.

HOT OFF THE GRILL SHOW #HG1A06


Source from luhu.jp