Toasted Israeli Couscous Salad W Grilled Summer Vegetables
Ingredients
- 2 Yellow zucchini quartered
- Black Pepper freshly ground
- 2 Green zucchini quartered
- 1 Yellow bell pepper
- 1/4 c flat-leaf parsely Coarsely-chopped
- 1 ts Dijon mustard
- 1 c olive oil
- 1 Red bell pepper quartered
- 2 tb olive oil
- 1/4 c Basil chiffonade
- 6 spears Asparagus trimmed
- 1/2 c Balsamic vinegar
- 2 cloves Garlic coarsely minced
- 1 lb Israeli couscous
- 12 Cherry tomatoes
- Vegetable stock heated
- Salt to taste
Instructions
- 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 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. This recipe yields 4 servings. Recipe Source: HOT OFF THE GRILL with Bobby Flay and co-host Jacqui Malouf From the TV FOOD NETWORK - (Show # HG-1A06 broadcast 07-06- 1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 08-04-1998 Recipe by: Bobby Flay Posted to JEWISH-FOOD digest by Nancy Berry on Feb 08, 1999,
