Toasted Israeli Couscous Salad W Grilled Summer Vegetables

• 1/2 c Balsamic vinegar
• 1 ts Dijon mustard
• 2 Garlic cloves; coarsely chopped
• 1 c Olive oil
• Salt; to taste
• Freshly-ground black pepper; to taste
• 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 c Basil chiffonade
• 1/4 c Coarsely-chopped flat-leaf parsley
• 2 tb Olive oil
• 1 lb Israeli couscous
• Vegetable stock; heated

Instructions

1. 1

   In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined.

2. 2

   Season with salt and pepper.

3. 3

   Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.

4. 4

   Preheat the grill.

5. 5

   Remove the vegetables from the marinade and grill the vegetables until just cooked through.

6. 6

   Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half.

7. 7

   Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown.

8. 8

   Cover the couscous with the hot stock and bring to a boil, cook until al dente and drain well.

9. 9

   Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette.

10. 10

    Serve at room temperature.

11. 11

    This recipe yields 4 servings.