Toasted Israeli Couscous with Vegetables

  • Preparation Time30 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyMedium
225g Israeli couscous
12 spears asparagus, grilled and cut into 1/2-cm pieces
1 courgette, halved, grilled and cut into 2 1/2-cm pieces
1 yellow squash, halved, grilled and cut into 2 1/2-cm pieces
2 large red peppers, grilled, peeled and diced into bite-size pieces
40g kalamata olives, pitted and chopped
2 tbsp chopped fresh basil leaves
Freshly ground black pepper
Lemon-balsamic vinaigrette

For the lemon-balsamic vinaigrette

1 small shallot, minced
3 tbsp fresh lemon juice
1 tsp lemon zest
3 tbsp aged balsamic vinegar
1 tbsp red wine vinegar
Salt and freshly ground black pepper
190ml extra-virgin olive oil
1) Heat large saute pan on grates of the barbecue over medium heat. Add couscous and toast until lightly golden brown. Grill vegetables.

2) Bring 1.5 litres of water to the boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl.

3) 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.

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