• Home
  • Appetizer
  • Grilled Vegetables and Toasted Israeli Couscous Salad Recipe
0 0
Grilled Vegetables and Toasted Israeli Couscous Salad Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/2 cup balsamic vinegar
1 teaspoon dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
salt
freshly-ground black pepper
2 green zucchini, quartered lengthwise
2 yellow zucchini, quartered lengthwise
6 asparagus spears, trimmed
12 cherry tomatoes
1 red bell pepper, quartered,seeded
1 yellow bell pepper, quartered,seeded
1/4 cup basil chiffonade
1/4 cup coarsely-chopped flat leaf parsley
2 tablespoons olive oil

Nutritional information

1066.1
Calories
562 g
Calories From Fat
62.5 g
Total Fat
8.7 g
Saturated Fat
0 mg
Cholesterol
60 mg
Sodium
107.9 g
Carbs
10 g
Dietary Fiber
12.6 g
Sugars
19.1 g
Protein
562g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Grilled Vegetables and Toasted Israeli Couscous Salad Recipe

Features:
    Cuisine:

    too much oil, I wouldadd toasted pine nuts

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    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.

    Avatar Of Camila Long

    Camila Long

    Culinary explorer eager to travel the world through its flavors and ingredients.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Fruit Salad With Exotic Lime Syrup
    previous
    Fruit Salad With Exotic Lime Syrup
    Rice Krispies Chocolate Dream Bars
    next
    Rice Krispies Chocolate Dream Bars
    Fruit Salad With Exotic Lime Syrup
    previous
    Fruit Salad With Exotic Lime Syrup
    Rice Krispies Chocolate Dream Bars
    next
    Rice Krispies Chocolate Dream Bars

    Add Your Comment

    1 × four =