Toasted Israeli Couscous with Vegetables and Lemon Balsamic Vinaigrette
Ingredients
- 1/2 pound Israeli couscous
- Salt
- 12 spears asparagus, grilled and cut into 1/4-inch pieces
- 1 zucchini, halved, grilled and cut into 1-inch pieces
- 1 yellow squash, halved, grilled and cut into 1-inch pieces
- 2 large red peppers, grilled, peeled and diced into bite-size pieces
- 1/2 cup kalamata olives, pitted and chopped
- 2 tablespoons chopped fresh basil leaves
- Freshly ground black pepper
- Lemon-Balsamic Vinaigrette, recipe follows
- 1 small shallot, minced
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons aged balsamic vinegar
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper
- 3/4 cup extra-virgin olive oil
Instructions
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