Toasted Israeli Couscous with Vegetables Recipe | Food Network UK
This mouth-watering recipe is ready in just 1 hour and the ingredients detailed below can serve up to 4 people.
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Cooking tools:
- Grill
- Saute pan
- Stove
- Pot
- Colander
- Mixing bowl
- Measuring spoon
- Tongs
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 225g Israeli couscous
- Salt
- 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
- 1 small shallot, minced
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 tbsp aged balsamic vinegar
- 1 tbsp red wine vinegar
- 190ml extra-virgin olive oil
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