Toasted Israeli Couscous Salad with Grilled Summer Vegetables

This was a great side dish.  We had this with the grilled chicken stuffed with goat cheese with smoked chile-cilantro sauce that I posted yesterday.  

I have been wanting to try Israeli couscous for a long time.  It is much different regular couscous.  Almost more like orzo but spherically shaped.  It also cooks like pasta, not instant.  And I really like it.  It has a nice texture.  I would say it lends itself well to being paired with grilled veggies, especially if it is toasted first.  I am always looking for new sides to make when we grill out.  This is a great one.  

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

by Bobby Flay via Food Network

1/2 cup balsamic vinegar

1 teaspoon 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 (stack leaves, roll in a cigar shape and cut crosswise into

thin strips)

1/4 cup coarsely chopped flat-leaf parsley

2 tablespoons olive oil

1 pound Israeli couscous

2 cups vegetable stock, heated

Hot water to cover

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 medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water 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.

(Servings: 8, Prep time: 30 min., Cook time: 20 min., Difficulty: Easy)

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