Mike and I took advantage of the nice weather we had on Friday and decided to grill out! Yes, for the first time in what feels like months we had a gorgeous day. No rain, snow, hail, or wind. This salad really hit the spot. It was light, filling, and super easy to make. The charred vegetables? To die for. I loved that we were able to cook this meal together, too. I cut, marinated, and cooked the couscous, and Mike did the grilling. The only thing I love more than cooking in my very own kitchen is cooking in my own kitchen with my husband.
Israeli Couscous and Grilled Vegetable Salad
1/2 cup balsamic vinegar
1 tablespoon spicy brown mustard
2 large cloves garlic, chopped
1/2 cup olive oil
salt and pepper
2 green zucchini, quartered lengthwise
1 yellow zucchini, quartered lengthwise
6 spears asparagus, trimmed
2 green bell peppers, seeded and quartered
1 yellow bell pepper, seeded and quartered
1/2 pint grape tomatoes
1/4 cup basil chiffonade
2 teaspoons olive oil (I used garlic olive oil from a local store)
1 1/2 cups vegetable or chicken stock
8 ounces uncooked Israeli couscous (also called pearl couscous)
- In a small bowl, whisk together balsamic vinegar, mustard, and garlic. Slowly add olive oil, whisking until incorporated.
- Arrange vegetables in a 9×13 baking pan and pour vinaigrette over. Let sit for 20 minutes.
- Remove vegetables from vinaigrette, and set vinaigrette aside. Grill vegetables until tender-crisp.
- Meanwhile, heat 2 teaspoons olive oil over medium heat in a large pan. Add couscous and cook, stirring frequently, until a light golden-brown color.
- Add stock to pan and bring couscous to a boil. Reduce to a simmer, cover, and cook until couscous is tender. Remove from heat and transfer to a large serving bowl.
- Cut grilled vegetables into 1/2 – 1 inch pieces and place into serving bowl. Mix couscous and vegetables together with basil and vinaigrette. Serve immediately.