• 4servings
  • 90minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, E
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 pound Israeli couscous

  2. Salt

  3. 12 spears asparagus, grilled and cut into 1/4-inch pieces

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

  5. 1 yellow squash, halved, grilled and cut into 1-inch pieces

  6. 2 large red peppers, grilled, peeled and diced into bite-size pieces

  7. 1/2 cup kalamata olives , pitted and chopped

  8. 2 tablespoons chopped fresh basil leaves

  9. Freshly ground black pepper

  10. Lemon-Balsamic Vinaigrette, recipe follows

  11. 1 small shallot, minced

  12. 3 tablespoons fresh lemon juice

  13. 1 teaspoon lemon zest

  14. 3 tablespoons aged balsamic vinegar

  15. 1 tablespoon red wine vinegar

  16. Salt and freshly ground black pepper

  17. 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.

  2. 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.


Send feedback