Toasted Israeli Couscous Salad With Grilled Summer Vegeta
Description
This refreshing summer dish combines the nutty depth of toasted Israeli couscous with the bright, smoky flavors of grilled zucchini, bell peppers, asparagus, and cherry tomatoes. The vegetables are tossed in a simple balsamic vinaigrette before grilling, ensuring every bite is infused with tangy goodness. Fresh basil and parsley add a burst of herbal aroma and color, making this salad visually appealing and delicious. It serves as a perfect main course for warm evenings, a hearty side dish for barbecues, or a light lunch that travels well. The texture of the pearl couscous provides a satisfying chew that contrasts beautifully with the tender-crisp vegetables. Easy to prepare ahead of time, this dish allows the flavors to meld, making it an ideal choice for potlucks or family gatherings where you want something substantial yet fresh.Ingredients
Directions
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In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and coarsely chopped garlic.
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Slowly add 2 tablespoons of olive oil to the vinegar mixture, whisking constantly until the vinaigrette is emulsified and combined.
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Season the vinaigrette with salt and freshly ground pepper to taste.
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Place quartered green and yellow zucchini, trimmed asparagus spears, halved cherry tomatoes, and quartered red and yellow bell peppers in a large bowl.
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Pour half of the prepared vinaigrette over the vegetables and toss to coat evenly. Let sit at room temperature for 15 minutes to marinate.
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Preheat the grill to medium-high heat.
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Remove the vegetables from the marinade, reserving the remaining vinaigrette for later.
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Grill the vegetables until just cooked through and lightly charred, turning occasionally. This should take about 5-8 minutes depending on thickness.
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Remove vegetables from the grill and let cool slightly. Cut the zucchini and peppers into 1/2-inch pieces.
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In a large saucepan, heat 2 tablespoons of olive oil over medium-high heat.
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Add 1 pound of Israeli couscous to the pan and toast, stirring frequently, until the pearls are lightly golden brown and nutty smelling.
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Cover the toasted couscous with heated vegetable stock, ensuring the stock is about 1 inch above the couscous.
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Bring to a boil, then reduce heat to low, cover, and simmer until the couscous is al dente and liquid is absorbed, about 10-12 minutes. Drain any excess liquid if necessary.
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Place the cooked couscous in a large serving bowl.
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Add the grilled vegetables, basil chiffonade, and coarsely chopped flat-leaf parsley to the bowl.
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Toss everything together with the remaining reserved vinaigrette until well combined.
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Serve at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 30.3kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 54.1mg3%
- Total Carbohydrate 5.8g2%
- Dietary Fiber 0.1g1%
- Sugars 4.2g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve after sitting overnight.
Substitutions: You can substitute vegetable stock with water or broth. For a different grain profile, pearl barley or quinoa can be used instead of Israeli couscous, though cooking times will vary.
Variations: Add grilled chicken, chickpeas, or white beans for extra protein. Fresh mozzarella or feta cheese can be added for a non-vegan version.
Tip: Ensure the grill is clean and oiled to prevent sticking. If the vegetables are thick, consider par-cooking them in boiling water for a minute before grilling to ensure even cooking.
