I've been making this dish with Israeli couscous, also called pearl couscous, quite often this summer. I can't think of a better way to enjoy all the farm fresh vegetables we have access to in August. The recipe is straightforward. Everything can be made ahead, assembled, and served at room temperature, making this another great dish to take to a potluck or picnic. If you don't have access to a grill, simply roast the vegetables in the oven. See instructions here.
Israeli Couscous with Grilled Vegetables
- 1 cup Israeli (pearl) couscous
- 1 medium zucchini, sliced in half, then sliced into 3 pieces lengthwise
- 1 medium yellow squash, sliced in half, then sliced into 3 pieces lengthwise
- 3 medium carrots, sliced in half lengthwise
- 1/2 bunch asparagus, ends trimmed
- 2 ears corn, silks removed husks left intact if grilling
- 3 T. olive oil
- 1 large handful of arugula (optional)
- 6 cherry tomatoes, cut in half (optional)
- 4 T. seasoned rice vinegar
- 3 T. olive oil
- 1/4 cup fresh basil, shredded
- salt and pepper to taste
Heat grill to high. In a large bowl, toss zucchini, squash, carrots, and asparagus in the olive oil and season with salt and pepper. Grill until nicely charred and set aside. Grill corn in their husks following these directions or cook in boiling water. Allow the vegetables to cool to room temperature, then cut into 1/2" pieces. Using a serrated knife, cut the kernels off the corn.
Bring water to a boil in a medium pot. Add couscous and allow to boil for about 8 minutes or until al dente. Do not overcook. It should be soft but not mushy. Drain in a colander and refresh with cold water.
When ready to serve, add vegetables, couscous, tomatoes, and arugula to a large serving bowl. Toss with rice vinegar and olive oil, salt, pepper, and basil. Serve at room temperature.
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