Title: Toasted israeli couscous salad with grilled summer vegeta
 Categories: Grillin
      Yield: 4 Servings
 
    1/2 c  Balsamic vinegar
      1 ts Dijon mustard
      2    Cloves garlic, coarsely
           Chopped
      1 c  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 c  Basil chiffonade
    1/4 c  Coarsely chopped flatleaf
           Parsley
      2 tb Olive oil
      1 lb 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 mediumhigh 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.