Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Roasted Israeli-Couscous Salad With Grilled Summer Vegetables

Roasted Israeli-Couscous Salad With Grilled Summer Vegetables

Provided by: Chef Bobby Flay
Served at: Mesa Grill

  • Type of Dish: Sides
  • Servings: 8
  • Cuisine: American, Middle Eastern
  • Special Requests: Healthy, Vegetarian/Vegan
  • Reader Rating: Write a Review

Email  Print Recipe  Rate & Review

Share this listing

See Also

Ingredients

Balsamic-Garlic Vinaigrette
1/2 cup balsamic vinegar
1 tablespoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Kosher salt and freshly ground pepper

Couscous
3 tablespoons olive oil
1 pound Israeli (pearl) couscous
6 cups lightly salted vegetable stock or water, heated to a simmer
Kosher salt and freshly ground pepper

Grilled Vegetables
2 medium zucchini, quartered lengthwise
2 medium yellow squash, quartered lengthwise
10 asparagus spears, trimmed and peeled
12 cherry tomatoes
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
Kosher salt and freshly ground pepper
1/4 cup basil, shredded
1/2 cup coarsely chopped flat-leaf parsley

Instructions

Balsamic-Garlic Vinaigrette
Whisk together the vinegar, mustard, and garlic in a small bowl. Slowly add the olive oil, and whisk until combined. Season with salt and pepper. May be refrigerated for 1 day; serve at room temperature.

Couscous
Heat the olive oil until it is almost smoking in a small pot over medium-high heat and toast the couscous until light golden brown. Cover with hot stock, bring to a boil, and cook until al dente, 5 to 6 minutes. If necessary, drain well and place in a large serving bowl.

Grilled Vegetables
Preheat the grill to high. Place the zucchini and yellow squash, asparagus, tomatoes, and red and yellow bell peppers in a large bowl and pour half the vinaigrette over them. Let sit at room temperature for 15 minutes.

Remove the vegetables from the marinade, shaking off the excess; discard the used marinade. Season with salt and pepper and grill, turning until just cooked through: about 4 minutes for the zucchini and squash, 3 minutes for the asparagus, 2 minutes for the cherry tomatoes, and 6 minutes for the bell peppers.

Cut the zucchini, squash, and peppers into 1/2-inch pieces. Cut asparagus on the bias into 1/2-inch pieces. Slice the tomatoes in half. Add the vegetables to the couscous, add the basil and parsley, and toss with the remaining vinaigrette. Season with salt and pepper. Serve at room temperature.

(Published 1999)
Advertisement

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.

Newsletters

Advertising