Toasted Israeli Couscous with Roasted Vegetables

The vinaigrette used here is also available as a standalone recipe: Balsamic-Dijon Vinaigrette (Toasted Israeli Couscous).

Ingredients

• 1/4 cup (60 ml) balsamic vinegar
• 1 teaspoon (5 ml) Dijon mustard
• 1 cloves garlic, coarsely chopped
• 1/2 cup (120 ml) olive oil
• Salt and freshly ground pepper
• 2 green zucchini, bite size pieces
• 2 yellow zucchini, bite size pieces
• 6 spears asparagus, trimmed
• 12 cherry tomatoes
• 1 red bell pepper, bite size pieces
• 1 yellow bell pepper, bite size
• 1/4 cup (60 ml) chopped fresh flat leaf Parsley
• 2 tablespoons (30 ml) olive oil
• 1 pound (450 g) Israeli couscous
• Vegetable or chicken stock, heated

Method

1. In a small bowl, whisk together the vinegar, mustard, and garlic, then slowly add the olive oil and whisk until combined. Season with salt and pepper.
2. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.
3. Preheat the oven to 400 deg (205°C). Roast the vegetables until just cooked through, about 30 min.
4. Meanwhile, heat the 2 tablespoons (30 ml) olive oil over medium-high heat, add the couscous, and toast until lightly golden brown. Cover the couscous with the heated stock, bring to a boil, then cook until al dente and drain well.
5. Place the couscous in a large serving bowl, add the roasted vegetables and parsley, and toss with the remaining marinade. Serve at room temperature.

Source reference

Curation note (AI-assisted reconstruction): this recipe is archived from blimacake.com and kept as its own version. The imported method was truncated; it stopped after roasting the vegetables and never toasted/cooked the Israeli couscous or combined the dish, even though the couscous, toasting oil, stock, and parsley are all in the ingredient list. During curation an AI web search identified the recipe’s high-confidence published original, Bobby Flay’s “Toasted Israeli Couscous Salad with Grilled Summer Vegetables” (Food Network; link omitted, as the site blocks automated link-checking), whose vinaigrette instruction is word-for-word identical, and the two missing steps (toast the couscous, cook it in the stock, then toss with the vegetables, parsley, and remaining dressing) were reconstructed from it. Blima’s version remains its own adaptation (she halves the vinaigrette, roasts rather than grills, and omits the basil). The reconstructed steps use only amounts already in this recipe’s ingredient list; no stock volume or couscous cook time was invented. These steps are editorial reconstruction, not source-verified transcription.