Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Name: Toasted Israeli Couscous Salad with Grilled Summer Vegetables
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 6 spears asparagus, trimmed; 118 milliliters balsamic vinegar; 59 milliliters basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips); 12 cherry tomatoes; 1 teaspoon Dijon mustard; 59 milliliters coarsely chopped flat-leaf parsley; 2 cloves garlic, coarsely chopped; 454 grams Israeli couscous; 237 milliliters olive oil; 2 Tbsps olive oil; 1 red bell pepper, quartered and seeded; 4 servings Salt and freshly ground pepper; 473 milliliters vegetable stock, heated; 4 servings Hot water to cover; 1 yellow bell pepper, quartered and seeded; 2 green zucchini, quartered lengthwise; 2 yellow zucchini, quartered lengthwise

Toasted Israeli Couscous Salad with Grilled Summer Vegetables is a dairy free, lacto ovo vegetarian, and vegan main course. This recipe serves 4. One portion of this dish contains around 19g of protein, 19g of fat, and a total of 685 calories. The Fourth Of July will be even more special with this recipe. If you have bell pepper, garlic, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Mustard

Vinegar

Garlic

Equipment you will use

Whisk

Bowl

Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill.

Ingredients you will need

Vegetable

Marinade

Equipment you will use

Grill

Remove the vegetables from the marinade and grill the vegetables until just cooked through.

Ingredients you will need

Vegetable

Marinade

Equipment you will use

Grill

Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half.

Ingredients you will need

Tomato

Zucchini

Peppers

Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well.

Ingredients you will need

Olive Oil

Couscous

Stock

Sandwich Bread

Water

Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette.

Ingredients you will need

Vinaigrette

Vegetable

Herbs

Equipment you will use

Bowl

Serve at room temperature.

Equipment

Whisk

Bowl

Grill

Ingredients

Servings:

spears asparagus, trimmed 118milliliters

balsamic vinegar 59milliliters

basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)12

cherry tomatoes 1teaspoon

Dijon mustard 59milliliters

coarsely chopped flat-leaf parsley 2cloves

garlic, coarsely chopped 454grams

Israeli couscous 237milliliters

olive oil 2Tbsps

olive oil 1

red bell pepper, quartered and seeded 4servings

Salt and freshly ground pepper 473milliliters

vegetable stock, heated 4servings

Hot water to cover 1

yellow bell pepper, quartered and seeded 2

green zucchini, quartered lengthwise 2

yellow zucchini, quartered lengthwise

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Miguel Torres Cordillera Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Miguel Torres Cordillera Chardonnay

The nose displays great aromatic complexity, revealing floral notes, peach and lychee. Fresh on the palate, with juicy acidity, and a brandy streak that is the hallmark of Limari's calcareous soils.Sublime with caviar. An ideal for partner for trout and smoked salmon, fresh seafood and all fish dishes, whether baked or in sauce.