Toasted Israeli Couscous Salad with Grilled Summer Vegetables

May 17, 2023May 17, 20230 0
Toasted Israeli Couscous Salad with Grilled Summer Vegetables
in Salad

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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
1 lb israeli couscous
vegetable stock , heated

Nutrision Information

Servings Per Recipe
6
Calories
431
Sugar
5g
Fat
26g
This Toasted Israeli Couscous Salad with Grilled Summer Vegetables is a delicious and nutritious way to incorporate fresh summer produce into your diet. The couscous is toasted for added flavor and texture, while the grilled vegetables are bursting with summer flavor. The homemade balsamic vinaigrette is the perfect finishing touch to this salad. It can be enjoyed as a light lunch or dinner and is a great option for outdoor entertaining or taking to a summer potluck. This dish is sure to impress guests and leave them feeling satisfied and nourished.

Instructions

1.Preheat the grill to medium-high heat.
2.In a blender, combine the balsamic vinegar, Dijon mustard, garlic, and olive oil.
3.Blend until smooth, then season with salt and pepper to taste.
4.Toss the zucchini, asparagus, cherry tomatoes, and bell peppers with the basil and flat leaf parsley in a large bowl.
5.Drizzle with 2 tablespoons of olive oil, and season with salt and pepper.
6.Grill the vegetables, turning occasionally, until they are browned and tender.
7.Cook the Israeli couscous in the heated vegetable stock according to package instructions.
8.Add the grilled vegetables to the couscous, and toss to combine.
9.Drizzle with the balsamic vinaigrette, and serve.

PROS

Toasting the Israeli couscous adds an extra layer of flavor and texture.

The grilled vegetables are bursting with summer flavor and make this salad a perfect option for outdoor entertaining.

The dish can be served warm or at room temperature.

CONS

The recipe can be time-consuming as it requires grilling and making a homemade vinaigrette.

Some may find the Israeli couscous to be too chewy.

HEALTH & BENEFITS

This salad is packed with nutrient-dense vegetables, making it a healthy option for lunch or dinner.
Yellow summer squash and zucchini are great sources of vitamin C and fiber.
Asparagus is high in folate and contains many antioxidants.
Bell peppers are low in calories and high in vitamin C.
Israeli couscous is made from whole wheat flour, meaning it is high in protein and fiber.

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