Israeli Couscous Salad with Grilled Vegetables
User Reviews
5
8 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
466 kcal
-
Cuisine
Mediterranean
Israeli Couscous Salad with Grilled Vegetables
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This Israeli Couscous Salad recipe is full of healthy grilled vegetables and fresh herbs tossed in a flavorful homemade lemon vinaigrette.
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Ingredients
For the Grilled Vegetables and Couscous
- 3 tablespoons olive oil divided
- 2 cups Israeli couscous
- 1 1/2 cups vegetable broth you can also use water, or chicken broth
- 1 red bell pepper cored and quartered
- 1 orange bell pepper cored and quartered
- 1 zucchini or yellow squash, sliced lengthwise into planks
- 1 small onion cut in half
- 1 bunch (1-pound) asparagus trimmed
- 2 teaspoons balsamic vinegar
- salt to taste
- black pepper to taste
- 1 tablespoon mint fresh, chopped
- 1 tablespoon basil fresh, chopped
For the Lemon Vinaigrette
- 1/4 cup lemon juice about 2 lemons, freshly squeezed
- 1/2 cup olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt sea salt
- 1/4 teaspoon black pepper
Instructions
To Make the Vinaigrette
- In a small bowl or lidded jar, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper. Reserve until needed.
To Make the Couscous Salad
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the Israeli couscous and toast stirring frequently until lightly golden brown. Add 1 1/2 cups of broth and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes or until all the liquid is absorbed. Uncover and fluff the couscous with a fork. Set aside
- Place all the vegetables in a container (I use a sheet pan). Drizzle the veggies with the remaining olive oil and the balsamic vinegar. Season with salt and pepper to taste and mix until all the vegetables are coated. Set aside while heating the grill.
- Heat a grill or grill pan to medium-high heat.
- Working in batches, grill the vegetables until tender and lightly charred. The bell peppers and onions take about 8-10 minutes. The zucchini and yellow squash take about 7 minutes. The asparagus takes about 4-5 minutes. Remove the vegetables from the grill and when cool enough to handle, cut them into 1-inch pieces.
- In a medium bowl, mix the grilled vegetables with the Israeli couscous. Toss with the vinaigrette. Add the fresh mint and basil and toss to combine. Season with salt and pepper to taste.
Notes
- The salad can be made 2 days ahead of time and can be kept refrigerated in an airtight container.
- Leftover couscous salad can be kept in an airtight container in the refrigerator for 3-4 days.
Nutrition Information
Show Details
Calories
466kcal
(23%)
Carbohydrates
50g
(17%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
3g
(15%)
Sodium
449mg
(19%)
Potassium
292mg
(6%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1485IU
(30%)
Vitamin C
62.3mg
(69%)
Calcium
26mg
(3%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Sodium | 449mg | 19% |
| Potassium | 292mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1485IU | 30% |
| Vitamin C | 62.3mg | 69% |
| Calcium | 26mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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