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Toasted Israeli-Couscous Salad with Grilled Summer Vegetables
BOBBY FLAY
BOY MEETS GRILL

Serves eight.
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

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.


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