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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
• Vegetable stock, heated
• Hot water, to cover

Description

Food Network Invites You To Try This Toasted Israeli Couscous Salad With Grilled Summer Vegetables Recipe From Bobby Flay.

Food Network