Best 7 Toasted Israeli Couscous Salad With Grilled Summer Vegetables Recipes

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Seeking a tantalizing and vibrant salad that captures the essence of summer's bounty? Look no further! Our toasted Israeli couscous salad, brimming with grilled summer vegetables, is a symphony of flavors and colors that will delight your taste buds. From the slightly nutty flavor of toasted couscous to the smoky sweetness of grilled vegetables, this salad is a feast for the senses. Prepared with fresh, seasonal ingredients, it's not only a culinary delight but also a celebration of nature's bounty. So, let's embark on a culinary journey and discover the secrets behind creating this unforgettable salad.

Let's cook with our recipes!

BROILED VEGETABLES WITH TOASTED ISRAELI COUSCOUS



Broiled Vegetables with Toasted Israeli Couscous image

Categories     Vegetable     Side     Broil     Vegetarian     Quick & Easy     Lunch     Vinegar     Basil     Bell Pepper     Squash     Healthy     Couscous     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 10

1 1/2 tablespoons balsamic vinegar
1 garlic clove, minced
3 tablespoons olive oil
1 medium zucchini, cut lengthwise into 1/2-inch-thick slices
1 yellow summer squash, cut lengthwise into 1/2-inch-thick slices
2 red bell peppers, quartered lengthwise
1/2 cup finely chopped red onion
3/4 cup toasted Israeli couscous (4 ounces)
1 3/4 cups chicken broth or water
3 tablespoons thinly sliced fresh basil

Steps:

  • Whisk together balsamic vinegar, garlic, 2 tablespoons oil, and salt and pepper to taste.
  • Preheat broiler. Toss zucchini, yellow squash, and bell peppers with half of dressing in a large bowl, then marinate 5 minutes.
  • Broil half of dressed vegetables on oiled rack of a broiler pan 5 to 7 inches from heat, turning over once, until golden brown and tender, about 16 minutes total. Transfer to a cutting board, then broil remaining dressed vegetables in same manner. When cool, cut into 1-inch pieces.
  • While vegetables are broiling, sauté onion in remaining tablespoon oil in a 4-quart heavy saucepan over moderately high heat, stirring, until softened, then add couscous and sauté, stirring, 2 minutes. Add broth and simmer, covered, until couscous is just tender, 8 to 10 minutes. Stir in broiled vegetables, basil, remaining dressing, and salt and pepper to taste. Serve at room temperature.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Israeli Couscous Salad with Grilled Summer Vegetables image

Make and share this Toasted Israeli Couscous Salad with Grilled Summer Vegetables recipe from Food.com.

Provided by Mirj2338

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
salt
freshly-ground black pepper
2 green zucchini, quartered lengthwise
2 yellow zucchini, quartered lengthwise
6 asparagus spears, trimmed
12 cherry tomatoes
1 red bell pepper, quartered,seeded
1 yellow bell pepper, quartered,seeded
1/4 cup basil chiffonade
1/4 cup coarsely-chopped flat leaf parsley
2 tablespoons olive oil
1 lb israeli couscous
vegetable stock, heated

Steps:

  • In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined.
  • Season with salt and pepper.
  • Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
  • Preheat the grill.
  • Remove the vegetables from the marinade and grill the vegetables until just cooked through.
  • Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half.
  • Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown.
  • Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well.
  • Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette.
  • Serve at room temperature.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES



TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES image

Categories     Salad     Vegetable     Side     Marinate     Sauté     Dinner     Summer     Grill/Barbecue     Healthy

Yield 8 servings

Number Of Ingredients 18

Ingredients
1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green zucchini, quartered lengthwise
2 yellow zucchini, quartered lengthwise
6 spears asparagus, trimmed
12 cherry tomatoes
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons olive oil
1 pound Israeli couscous
2 cups vegetable stock, heated
Hot water to cover

Steps:

  • In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature. Serves: 12; Calories: 276; Total Fat: 11.5 grams; Saturated Fat: 1.5 grams; Protein: 6 grams; Total carbohydrates: 37 grams; Sugar: 5 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 141 milligrams Read more at: http://www.foodnetwork.com/recipes/bobby-flay/toasted-israeli-couscous-salad-with-grilled-summer-vegetables-recipe.html?oc=linkback

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Israeli Couscous Salad with Grilled Summer Vegetables image

Provided by Bobby Flay

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green zucchini, quartered lengthwise
2 yellow zucchini, quartered lengthwise
6 spears asparagus, trimmed
12 cherry tomatoes
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons olive oil
1 pound Israeli couscous
2 cups vegetable stock, heated
Hot water to cover

Steps:

  • In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

TOASTED COUSCOUS OR ORZO SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Couscous or Orzo Salad With Grilled Summer Vegetables image

Can be used as a vegetarian main course or make-ahead side dish. Yummy. Got this recipe from the "Celebrate the Rain" Jr. League cookbook. Prep time does not include 2 hours marinading time and depends on whether you roast or grill the vegetables - grilling takes about 10 minutes and roasting about 40 minutes. Use orzo pasta if you can't find Israeli couscous (regular couscous isn't great with it). I made it with orzo and it was fabulous. I used cold leftovers in a tortilla wrap with cream cheese and that was absolutely great as well.

Provided by PBF6095

Categories     Vegetable

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 zucchini, quartered lengthwise
2 summer squash, quartered lengthwise
4 plum tomatoes (roma)
12 asparagus spears, trimmed
1 red bell pepper, cored, seeded and quartered
1 yellow bell pepper, cored, seeded and quartered
1 medium red onion, quartered and layers separated (optional)
1/4 cup fresh basil, finely shredded (chiffonade)
2 tablespoons thyme leaves, fresh
1/4 cup fresh parsley, fresh, chopped
2 (14 ounce) cans vegetable broth (can use chicken broth if you prefer)
2 tablespoons olive oil
3 cups israeli couscous
1/2 cup balsamic vinegar
2 teaspoons garlic, finely minced
1 teaspoon Dijon mustard
salt and pepper
1 cup extra virgin olive oil

Steps:

  • To make the vinaigrette, whisk together the vinegar, garlic and mustard with salt and pepper to taste. Drizzle the olive oil slowly while whisking to emulsify the dressing. Taste and adjust seasonings as desired.
  • To marinate the vegetables, combine the vegetables in a shallow dish and pour half the vinaigrette over the veggies and toss. Let them marinate 45 minutes to 2 hours.
  • Next, either grill or roast the vegetables. If you want to grill on a charcoal or gas grill, place the veggies on the grill or preferably on a grill screen and cook until cooked through and lightly browned, about 10 minutes. They should be tender but not soft. Remove the vegetables as they are cooked - they will cook at different rates. To roast the vegetables, spread all the vegetables except the tomatoes on a baking sheet and roast at 425°F oven for 40 minutes. Add the tomatoes in the last 15 minutes of roasting time.
  • Let the vegetables cool.
  • Cut the vegetables into smaller pieces. Cut zucchini and squash into 1/2 inch pieces. Quarter the tomatoes (if the skin peels off, discard it) and cut asparagus into 2-inch pieces. Cut peppers and onions into 1-inch pieces.
  • While the veggies are cooling, put the broth in saucepan and bring just to a low boil over medium heat. Reduce heat to keep broth warm.
  • In a saute pan or deep skillet, heat the olive oil over medium-high heat. Add the couscous and stir often until toasted to golden brown.
  • Add enough stock to cover the couscous by one inch.
  • Bring to a boil. Cook about 10 minutes until al dente.
  • Drain couscous and let cool to room temperature.
  • Add the vegetables, basil, thyme, and parsley to the cooled couscous. Drizzle the remaining vinaigrette over the mixture and toss. Add more salt and pepper to taste.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Israeli Couscous Salad with Grilled Summer Vegetables image

Number Of Ingredients 0

Steps:

  • In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 182

TOASTED ISRAELI COUSCOUS SALAD



TOASTED ISRAELI COUSCOUS SALAD image

Categories     Bean

Number Of Ingredients 18

1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green zucchini, quartered lengthwise
2 yellow zucchini, quartered lengthwise
6 spears asparagus, trimmed
12 cherry tomatoes
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons olive oil
1 pound Israeli couscous
Vegetable stock, heated
Hot water, to cover
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/toasted-israeli-couscous-salad-with-grilled-summer-vegetables-recipe2.html?oc=linkback

Steps:

  • In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature. Read more at: http://www.foodnetwork.com/recipes/bobby-flay/toasted-israeli-couscous-salad-with-grilled-summer-vegetables-recipe2.html?oc=linkback

Tips:

  • Use high-quality ingredients. Fresh, flavorful vegetables and herbs will make a big difference in the taste of your salad.
  • Don't overcook the vegetables. Grilled vegetables should have a slight char but still be crisp and tender.
  • Use a variety of vegetables. This will add color, flavor, and texture to your salad.
  • Make the dressing ahead of time. This will allow the flavors to meld and develop.
  • Serve the salad at room temperature. This will allow the flavors to shine.

Conclusion:

This toasted Israeli couscous salad with grilled summer vegetables is a delicious and healthy side dish or main course. It's perfect for a summer cookout or picnic, and it's also a great way to use up leftover vegetables. The salad is packed with flavor, thanks to the grilled vegetables, herbs, and dressing. It's also a good source of fiber and protein. So next time you're looking for a tasty and healthy side dish, give this salad a try.

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