Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette

Name: Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps aged balsamic vinegar; 12 spears asparagus, grilled and cut into 1/4-inch pieces; 4 servings Freshly ground black pepper; 2 Tbsps chopped fresh basil leaves; 227 grams Israeli couscous; 118 milliliters kalamata olives, pitted and chopped; 3 Tbsps fresh lemon juice; 1 teaspoon lemon zest; 177 milliliters extra-virgin olive oil; 2 larges red peppers, grilled, peeled and diced into bite-size pieces; 1 Tbsp red wine vinegar; 4 servings Salt; 4 servings Salt and freshly ground black pepper; 1 small shallot, minced; 1 yellow squash, halved, grilled and cut into 1-inch pieces; 1 zucchini, halved, grilled and cut into 1-inch pieces

Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette is a vegan recipe with 4 servings. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 659 calories, 11g of protein, and 44g of fat. If you have kalamatan olives, olive oil, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.