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