Saturday, August 25, 2007

Yummo

Another delicious dinner was had in the Dough house. It was inspired by the side dish I had with my lamb kabobs at the Inn for our Anniversary dinner.

Here is an edited version of a recipe I found. It was so good. It took some work because I cut the veggies ahead of time into small pieces and I should have just followed the recipe, it would have made it much easier to grill (I used the Foreman).


Toasted Israeli Couscous Salad with Grilled Summer Vegetables
Recipe courtesy of Bobby Flay

1/2 cup balsamic vinegar

1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt
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

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.

I made some changes... I added red and vidalia onions and didn't do asparagus (I didn't have any), I also did red, yellow and orange peppers since I had them on hand.

I didn't cook the couscous like they recommended. I just followed the directions listed on the box I bought.

I also made some extra marinade anjd marinated some chicken and grilled it to go with.

So good. The girls just ate it up. They even asked for the leftover for their bedtime snack.

2 comments:

Dori (Aviva's mommy) said...

That sounds very yummy and healthy!

Suzanne said...

Yum! Sounds like a great way to use up vegetables from a garden too!