Toasted Israeli Couscous Salad With Grilled Summer Vegeta

Ingredients: 0.00 Vegetable Stock, Heated 6.00 Each Spears Asparagus, Trimmed 1.00 Cup Olive Oil 1.00 Lb Israeli Couscous 0.25 Cup Basil Chiffonade 2.00 Tablespoon Olive Oil 12.00 Each Cherry Tomatoes 2.00 Each Green Zucchini, Quartered 2.00 Each Yellow Zucchini, Quartered 1.00 Each Yellow Bell Pepper, 1.00 Teaspoon Dijon Mustard 0.25 Cup Coarsely Chopped Flatleaf 1.00 Each Red Bell Pepper, Quartered And Seeded 2.00 Each Cloves Garlic, Coarsely Chopped 0.00 Lengthwise 0.00 Pepper 0.00 Lengthwise 0.50 Cup Balsamic Vinegar 0.00 Quartered And Seeded 0.00 Salt And Freshly Ground 0.00 Parsley

Directions:

In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over mediumhigh heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature. HOT OFF THE GRILL SHOW #HG1A06