Ingredients
-
1/2
-
1
-
2
-
1
-
-
-
2
-
2
-
6
-
12
-
1
-
1
-
1/4
-
1/4
-
2
Directions
Toasted Israeli Couscous Salad with Grilled Summer Vegetables, A very impressive recipe You can alter the veggies to whatever you have on hand , too much oil, I wouldadd toasted pine nuts, Yum! Made this last weekend because I just discovered Israeli couscous (I like them better than regular couscous) Didn’t make any changes and it was great
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Steps
|
1
Done
|
In a Small Bowl, Whisk Together the Vinegar, Mustard and Garlic, Slowly Add the Olive Oil and Whisk Until Combined. |
|
2
Done
|
Season With Salt and Pepper. |
|
3
Done
|
Pour 1/2 the Marinade Over the Vegetables and Let Sit at Room Temperature For 15 Minutes. |
|
4
Done
|
Preheat the Grill. |
|
5
Done
|
Remove the Vegetables from the Marinade and Grill the Vegetables Until Just Cooked Through. |
|
6
Done
|
Cut the Zucchini and Peppers Into 1/2-Inch Pieces, Cut the Tomatoes in Half. |
|
7
Done
|
Heat the Olive Oil Over Medium-High Heat, Add the Couscous and Toast Until Lightly Golden Brown. |
|
8
Done
|
Cover the Couscous With the Hot Stock and Bring to a Boil; Cook Until Al Dente and Drain Well. |
|
9
Done
|
Place in a Large Serving Bowl, Add the Grilled Vegetables and Herbs and Toss With the Remaining Vinaigrette. |
|
10
Done
|
Serve at Room Temperature. |
