Israeli Couscous with Grilled Summer Vegetables
- 1/4 cup balsamic vinegar
- 1/2 tsp Dijon mustard
- 1 clove garlic, chopped
- 1/2 cup extra-virgin olive oil
- Salt & pepper
- 1/2 pound green beans, trimmed
- 1 zucchini, quartered lengthwise
- 1 yellow squash, quartered lengthwise
- 1 red bell pepper, seeded and quartered
- 1 tbsp olive oil
- 8 oz. Israeli couscous
- 1 3/4 cups vegetable broth
- 1/4 cup fresh basil, chiffonaded, plus a sprig for garnishing
- 2 tbsp chopped flat-leaf parsley
- This recipe is vegan
- Produce
- Basil, fresh (1/4 cup)
- Flat-leaf parsley (2 tbsp)
- Garlic (1 clove)
- Green beans (1/2 pound)
- Red bell pepper (1)
- Yellow squash (1)
- Zucchini (1)
- Canned Goods
- Vegetable broth (1 3/4 cups)
- Condiments
- Balsamic vinegar (1/4 cup)
- Dijon mustard (1/2 tsp)
- Cooking & Baking
- Olive oil, extra-virgin (1/2 cup)
- Olive oil (1 tbsp)
- Salt & pepper (1)
- Pasta & Grains
- Israeli couscous (8 oz.)
Preparation
Read recipe preparation on cookincanuck.com
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Published July 23, 2009 (3 years ago).
4 people saved this recipe.
