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Receta Toasted Israeli Couscous Salad With Grilled Summer Vegetables
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Ingredientes
- 1/2 c. Balsamic vinegar
- 1 tsp Dijon mustard
- 2 x Garlic cloves coarsely minced
- 1 c. Extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 x Green zucchini quartered lengthwise
- 2 x Yellow zucchini quartered lengthwise
- 6 x Asparagus spears trimmed
- 12 x Cherry tomatoes
- 1 x Red bell pepper quartered, seeded
- 1 x Yellow bell pepper quartered, seeded
- 1/4 c. Basil chiffonade
- 1/4 c. Coarsely-minced flat-leaf parsley
- 2 Tbsp. Extra virgin olive oil
- 1 lb Israeli couscous
- Â Â Vegetable stock heated
Direcciones
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add in the extra virgin olive oil and whisk till combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 min.
- Preheat the grill.
- Remove the vegetables from the marinade and grill the vegetables till just cooked through. Cut the zucchini and peppers into 1/2-inch pcs, cut the tomatoes in half.
- Heat the extra virgin olive oil over medium-high heat, add in the couscous and toast till lightly golden. Cover the couscous with the warm stock and bring to a boil, cook till al dente and drain well.
- Place in a large serving bowl, add in the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 722g | |
| Recipe makes 4 servings | |
| Calories 680 | |
| Calories from Fat 548 | 81% |
| Total Fat 62.04g | 78% |
| Saturated Fat 8.6g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 1566mg | 45% |
| Total Carbs 29.97g | 8% |
| Dietary Fiber 7.7g | 26% |
| Sugars 19.9g | 13% |
| Protein 6.62g | 11% |
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