Toasted Israeli Couscous with Grilled Vegetables
A light main or hearty side dish, pearls of couscous with grilled veggies and a Lemon-Balsamic dressing.
Yield
4 servingsPrep
10 minCook
10 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
couscous
Israeli or pearl |
|
| 2 | each |
roasted red bell peppers
or grilled, diced |
|
| ½ | pound |
asparagus
grilled and cut into 1 inch pieces |
|
| 1 | each |
zucchini
halved |
*
|
| 1 | each |
yellow summer squash
grilled and cut into bite sized pieces |
*
|
| ½ | cup |
black olives
pitted and chopped |
*
|
| 2 | tablespoons |
basil
fresh chopped |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x | Lemon Balsamic Vinnaigrette | |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
couscous
Israeli or pearl |
|
| 2 | each |
roasted red bell peppers
or grilled, diced |
|
| 226.8 | g |
asparagus
grilled and cut into 1 inch pieces |
|
| 1 | each |
zucchini
halved |
*
|
| 1 | each |
yellow summer squash
grilled and cut into bite sized pieces |
*
|
| 118 | ml |
black olives
pitted and chopped |
*
|
| 3E+1 | ml |
basil
fresh chopped |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x | Lemon Balsamic Vinnaigrette | |
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.
