Toasted Israeli Couscous Salad with Grilled Summer Vegetables
Grrrrrgh!
Course : Grilling
From: HungryMonster.com
Serves: 4
 

Ingredients:

1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic
1 cup olive oil
1 teaspoon salt -- to taste
1/2 teaspoon freshly-ground black pepper
2 medium green zucchini -- quartered lengthwise
2 medium yellow zucchini -- quartered lengthwise
6 medium asparagus spears -- trimmed
12 medium cherry tomatoes
1 medium red bell pepper -- quartered, seeded
1 medium yellow bell pepper -- quartered, seeded
1/4 cup basil
1/4 cup coarsely-chopped flat-leaf parsley
2 tablespoons olive oil
1 pound Israeli couscous
1 cup vegetable stock -- heated
 

Preparation:

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. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature. Recipe Source: HOT OFF THE GRILL with Bobby Flay