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Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette Recipe

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This recipe for Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette is from The aron/dinner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pound Israeli couscous
Salt
12 spears asparagus ; grilled and cut into 1/4-inch pieces
1 zucchini, halved ; grilled and cut into 1-inch pieces
1 yellow squash ; halved, grilled and cut into 1-inch pieces
2 large red peppers ; grilled, peeled and diced into bite-size pieces
1/2 cup kalamata olives ; pitted and chopped
2 tablespoons chopped fresh basil leaves
Freshly ; ground black pepper
Lemon-Balsamic Vinaigrette:

1 small shallot, minced

3 tablespoons fresh lemon juice

1 teaspoon lemon zest

3 tablespoons aged balsamic vinegar

1 tablespoon red wine vinegar

Salt and freshly ground black pepper

3/4 cup extra-virgin olive oil

Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.
Directions:
Directions:
Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.


Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.

 

 

 

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