Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Name: Toasted Israeli Couscous Salad with Grilled Summer Vegetables
Ingredients: 1/2 cup balsamic vinegar; 1 teaspoon Dijon mustard; 2 cloves garlic, coarsely chopped; 1 cup olive oil; Salt and freshly ground pepper; 2 green zucchini, quartered lengthwise; 2 yellow zucchini, quartered lengthwise; 6 spears asparagus, trimmed; 12 cherry tomatoes; 1 red bell pepper, quartered and seeded; 1 yellow bell pepper, quartered and seeded; 1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips); 1/4 cup coarsely chopped flat-leaf parsley; 2 tablespoons olive oil; 1 pound Israeli couscous; 2 cups vegetable stock, heated; Hot water to cover