Toasted Israeli Couscous Salad With Grilled Summer Vegetables Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Hot water to cover

2 tablespoons olive oil

Salt and freshly ground pepper

2 green zucchini, quartered lengthwise

2 cups vegetable stock, heated

12 cherry tomatoes

1/4 cup coarsely chopped flat-leaf parsley

1 pound Israeli couscous

2 cloves garlic, coarsely chopped

1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)

6 spears asparagus, trimmed

1/2 cup balsamic vinegar

1 cup olive oil

1 red bell pepper, quartered and seeded

1 yellow bell pepper, quartered and seeded

1 teaspoon Dijon mustard

2 yellow zucchini, quartered lengthwise

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