Ingredients Jump to Instructions ↓

  1. 1/2 pound Israeli couscous Salt

  2. 12 spears asparagus , grilled and cut into 1/4-inch pieces

  3. 1 zucchini , halved, grilled and cut into 1-inch pieces

  4. 1 yellow squash , halved, grilled and cut into 1-inch pieces

  5. 2 large red peppers, grilled, peeled and diced into bite-size pieces

  6. 1/2 cup kalamata olives, pitted and chopped

  7. 2 tablespoons chopped fresh basil leaves Freshly ground black pepper Lemon-Balsamic Vinaigrette, recipe follows

  8. 1 small shallot, minced

  9. 3 tablespoons fresh lemon juice

  10. 1 teaspoon lemon zest

  11. 3 tablespoons aged balsamic vinegar

  12. 1 tablespoon red wine vinegar Salt and freshly ground black pepper

  13. 3/4 cup extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. 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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