Toasted Couscous Or Orzo Salad With Grilled Summer Vegetables Recipes

TOASTED COUSCOUS SALAD

Steps:

• For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
• For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
• Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.

GRILLED VEGETABLE ORZO SALAD

Steps:

• Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat., Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally., When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.

BROILED VEGETABLES WITH TOASTED ISRAELI COUSCOUS

Steps:

• Whisk together balsamic vinegar, garlic, 2 tablespoons oil, and salt and pepper to taste.
• Preheat broiler. Toss zucchini, yellow squash, and bell peppers with half of dressing in a large bowl, then marinate 5 minutes.
• Broil half of dressed vegetables on oiled rack of a broiler pan 5 to 7 inches from heat, turning over once, until golden brown and tender, about 16 minutes total. Transfer to a cutting board, then broil remaining dressed vegetables in same manner. When cool, cut into 1-inch pieces.
• While vegetables are broiling, sauté onion in remaining tablespoon oil in a 4-quart heavy saucepan over moderately high heat, stirring, until softened, then add couscous and sauté, stirring, 2 minutes. Add broth and simmer, covered, until couscous is just tender, 8 to 10 minutes. Stir in broiled vegetables, basil, remaining dressing, and salt and pepper to taste. Serve at room temperature.

GRILLED VEGETABLE ORZO PASTA SALAD

Steps:

• Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic.
• Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.
• Grill vegetables on a grill basket over oiled grates, covered, (or broil 4 inches from flame) 10-12 minutes or until lightly charred and tender, turning halfway.
• Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.
• Toss with the remaining olive oil and vinegar and top with chopped basil.

TOASTED COUSCOUS OR ORZO SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• To make the vinaigrette, whisk together the vinegar, garlic and mustard with salt and pepper to taste. Drizzle the olive oil slowly while whisking to emulsify the dressing. Taste and adjust seasonings as desired.
• To marinate the vegetables, combine the vegetables in a shallow dish and pour half the vinaigrette over the veggies and toss. Let them marinate 45 minutes to 2 hours.
• Next, either grill or roast the vegetables. If you want to grill on a charcoal or gas grill, place the veggies on the grill or preferably on a grill screen and cook until cooked through and lightly browned, about 10 minutes. They should be tender but not soft. Remove the vegetables as they are cooked - they will cook at different rates. To roast the vegetables, spread all the vegetables except the tomatoes on a baking sheet and roast at 425°F oven for 40 minutes. Add the tomatoes in the last 15 minutes of roasting time.
• Let the vegetables cool.
• Cut the vegetables into smaller pieces. Cut zucchini and squash into 1/2 inch pieces. Quarter the tomatoes (if the skin peels off, discard it) and cut asparagus into 2-inch pieces. Cut peppers and onions into 1-inch pieces.
• While the veggies are cooling, put the broth in saucepan and bring just to a low boil over medium heat. Reduce heat to keep broth warm.
• In a saute pan or deep skillet, heat the olive oil over medium-high heat. Add the couscous and stir often until toasted to golden brown.
• Add enough stock to cover the couscous by one inch.
• Bring to a boil. Cook about 10 minutes until al dente.
• Drain couscous and let cool to room temperature.
• Add the vegetables, basil, thyme, and parsley to the cooled couscous. Drizzle the remaining vinaigrette over the mixture and toss. Add more salt and pepper to taste.

PESTO ORZO AND SUMMER VEGETABLE PASTA SALAD

Steps:

• Prep all of the vegetables and then set them aside. Note that if you're using frozen corn, be sure to defrost it. Also, if the tomatoes are very juicy, lightly pat them dry with a paper towel.
• Bring 4 quarts of water to a boil in a large pot. Once boiling, heavily salt the water and cook the orzo per the recommended timing on the packaging.
• Drain the orzo in a fine mesh strainer once it's done cooking, and then rinse it under cold water until it's brought down to room temperature.
• Immediately add the cooled orzo to a large bowl and coat it in the pesto. This is important because if the pasta is allowed to sit without the oil from the pesto, it will stick to itself and be ruined.
• Next, fold the vegetables and the mozzarella balls into the pesto orzo.
• Chill in the refrigerator for one hour before serving. This dish can be made in advance and stored in the refrigerator for up to five days.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• 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 hot water 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.