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Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Bobby Flay
  • minutes
  • Serves 12

INGREDIENTS

1/4 cup

Basil chiffonade

12

Cherry tomatoes

1/4 cup

Flat-leaf parsley

2 cloves

Garlic

1

Red bell pepper

6

Spears asparagus

1

Yellow bell pepper

2

Zucchinis, green

2

Zucchinis, yellow

2 cups

Vegetable stock

1/2 cup

Balsamic vinegar

1 tsp

Dijon mustard

1 lb

Israeli couscous

1

Salt and freshly ground pepper

1 1/8 cups

Olive oil

1

Water, Hot