Toasted Israeli Couscous with Grilled Vegetables

Name: Toasted Israeli Couscous with Grilled Vegetables
Yield: 4
Cuisine: Fusion
Ingredients: couscous; sweet red bell peppers, roasted; asparagus; zucchini; yellow summer squash; black olives; basil; black pepper; other recipe

Submitted by Orifsron

A light main or hearty side dish, pearls of couscous with grilled veggies and a Lemon-Balsamic dressing.

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

45 min

Ingredients

POUND COUSCOUS
Israeli or pearl

EACH ROASTED RED BELL PEPPERS
or grilled, diced

POUND ASPARAGUS
grilled and cut into 1 inch pieces

EACH ZUCCHINI
halved *

EACH YELLOW SUMMER SQUASH
grilled and cut into bite sized pieces *

CUP BLACK OLIVES
pitted and chopped *

TABLESPOONS BASIL
fresh chopped

X BLACK PEPPER
freshly ground *

Lemon Balsamic Vinnaigrette , prepared (click to view recipe) *

Directions

Heat a large saucepan over medium-high heat. Add couscous and toast until golden brown.

Add 6 cups of water and bring to a boil over high heat, add 1 tablespoon of salt and cook until al dente. Drain well and place the well drained couscous into a large bowl.

Add the grilled vegetables, basil, olives and vinaigrette. Toss until well combined, taste and adjust seasoning with salt and fresh ground black pepper.

Let sit at room temperature for at least 20 minutes to allow flavors to blend. Serve or cover and refrigerate.