Saturday, March 6, 2010

Roasted Veggies and Couscous!

Sorry for two posts in one day, but I made a really great dinner tonight. I got the idea from Bobby Flay and got the recipe online at Here it is!

Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette
Serves 4

1/2 pound Israeli couscous
12 spears asparagus, grilled and cut into 1/4-inch pieces
1 zucchini, halved, grilled and cut into 1-inch pieces
1 yellow squash " "
2 large red peppers, grilled, peeled and diced into bite-size pieces
1/2 cup kalamata olives, pitted and chopped
2 tbspn chopped fresh basil
freshly ground black pepper
Lemon-vinaigrette: recipe follows

Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.

Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.

Lemon-Balsamic Vinaigrette:
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

Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.

[I just used Newman's Own Lime Vinaigrette instead of making my own, and I added roma tomatoes and a yellow pepper]


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