Recipe Week : Day 2

Recipe Week : Day 2

Oct 19

This recipe was a mixture of a few different ones I found online, it’s very yummy! It;’s a great meal to do ahead of time. When I made it we were using the grill to make some fish and potatoes for dinner on a Sunday night, so I cut up the veggies and put them on the grill aswell. When they were done I cut them up and put them in a container to save for the next night. Then when I got home from work on Monday all I had to do was boil up the couscous, and put it all together! Isreali Couscous is the big sized couscous, little round balls of pasta, and its in the bulk section of Whole Foods.

Grilled Veggie and Isreali Couscous Salad

  • 2 green zucchini, quartered lengthwise
  • 2 yellow summer squash, quartered lengthwise
  • 10 spears asparagus, trimmed
  • 1 red bell pepper, quartered and seeded
  • 1 yellow bell pepper, quartered and seeded
  • Italian Salad Dressing (bottled or homemade)
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 2 tablespoons olive oil
  • 1 pound Israeli couscous
  • 2 cups vegetable stock, heated
  • Hot water to cover
  • Lemon Balsamic Vinaigrette, recipe follows

Place veggies roasting pan and pour Italian dressing over the vegetables and let sit at room temperature for 25 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through, couple minutes on each side. Cool veggies slightly and cut them into 1-inch pieces.

Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and chopped parsley and toss with the vinaigrette. Serve at room temperature.

Lemon-Balsamic Vinaigrette

  • 1 clove garlic, minced
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 4 tablespoons aged balsamic vinegar
  • Salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil

Mix all together and let sit 30 minutes before use. Shake before serving.

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