Toasted Israeli Couscous Salad W Grilled Summer Vegetables

Ready in 1 hour

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Ingredients

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2 Yellow zucchini; quartered
Black Pepper; freshly ground
2 Green zucchini; quartered
1 Yellow bell pepper
1/4 c flat-leaf parsely; Coarsely-chopped
1 ts Dijon mustard
1 c olive oil
1 Red bell pepper; quartered
2 tb olive oil
1/4 c Basil; chiffonade
6 spears Asparagus; trimmed
1/2 c Balsamic vinegar
2 cloves Garlic; coarsely minced
1 lb Israeli couscous
12 Cherry tomatoes
Vegetable stock; heated
Salt; to taste

Original recipe makes 4

Servings  

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. This recipe yields 4 servings. Recipe Source: HOT OFF THE GRILL with Bobby Flay and co-host Jacqui Malouf From the TV FOOD NETWORK - (Show # HG-1A06 broadcast 07-06- 1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 08-04-1998 Recipe by: Bobby Flay Posted to JEWISH-FOOD digest by Nancy Berry on Feb 08, 1999,

Calories Per Serving: 700 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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