Best 14 Toasted Couscous Or Orzo Salad With Grilled Summer Vegetables Recipes

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Indulge in a symphony of flavors with our toasted couscous or orzo salad, a vibrant and refreshing dish that captivates the essence of summer. Grilled vegetables, bursting with smoky and charred aromas, take center stage, complemented by the nutty goodness of toasted couscous or orzo. A symphony of Mediterranean flavors dances on your palate, with tangy feta cheese, juicy tomatoes, crisp cucumbers, and aromatic herbs. Drizzle in a zesty lemon-tahini dressing, and you have a dish that's not only delectable but also visually stunning. This recipe offers variations for both couscous and orzo, ensuring that every taste preference is satisfied. Get ready to tantalize your senses with this delectable summer salad!

Let's cook with our recipes!

COUSCOUS WITH GRILLED SUMMER VEGETABLES AND LOADS OF HERBS



Couscous with Grilled Summer Vegetables and Loads of Herbs image

This couscous recipe is quite different from the norm because instead of boiling or steaming the couscous you just feed it from ray with a really tasty dressing. This means it keeps a slight bite which I think is mote interesting for salad.

Provided by Jamie Oliver

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

9 ounces couscous
1/2 pint cold water
3 red peppers
1 handful asparagus, trimmed and peeled if necessary
2 or 3 small firm patty pan squash
1 small bunch spring onions, trimmed and finely sliced
2 to 4 fresh red chilies, seeded and finely sliced
3 good handfuls mixed fresh herbs (best are coriander, mint, flat leaf parsley)
1 recipe olive oil and lemon juice dressing, recipe follows
Salt and freshly ground black pepper
Red wine vinegar
2 tablespoons lemon juice
5 tablespoons best quality olive oil
1 level teaspoon salt
1 level teaspoon freshly ground black pepper

Steps:

  • Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as its soaks in. While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on the naked flame of my gas burner. If you don't have gas, then blacken under the grill. Both ways you need to blacken the peppers on all sides, so turn when need be. When fully blackened, place in a sandwich bag, wrap in plastic wrap or cover in a bowl for 5 minutes until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop. On a very hot ridged grill pan, lightly char the asparagus and patty pans on both sides then toss them into the bowl of couscous with the peppers, spring onions, chilies and torn or chopped herbs. Mix well. Add the olive oil and lemon juice dressing and toss well. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang. It's a beautiful thing.
  • Mix together all the ingredients

GRILLED VEGETABLE ORZO PASTA SALAD



Grilled Vegetable Orzo Pasta Salad image

Grilled vegetables from the farmers market shine in this orzo pasta salad, perfect as a side dish or meatless main.

Provided by Gina

Categories     Dinner     Lunch     Meal Prep     Side Dish

Time 25m

Number Of Ingredients 13

1 1/4 cups uncooked orzo pasta (wheat or gluten-free)
1 cup chopped cherry tomatoes
1 clove minced garlic
extra virgin olive oil spray
1 small red onion (quartered)
1 red bell pepper (seeded and sliced into 4 pieces)
1 yellow bell pepper (seeded and sliced into 4 pieces)
1 large (10 ounce zucchini, sliced into 1/4 inch thick rounds)
kosher salt
black pepper (to taste)
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/4 cup chopped basil

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.

Nutrition Facts : ServingSize 1 1/3 cups, Calories 267 kcal, Carbohydrate 39.5 g, Protein 6.5 g, Fat 9 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 4 g, Sugar 4.5 g

TOASTED COUSCOUS OR ORZO SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Couscous or Orzo Salad With Grilled Summer Vegetables image

Can be used as a vegetarian main course or make-ahead side dish. Yummy. Got this recipe from the "Celebrate the Rain" Jr. League cookbook. Prep time does not include 2 hours marinading time and depends on whether you roast or grill the vegetables - grilling takes about 10 minutes and roasting about 40 minutes. Use orzo pasta if you can't find Israeli couscous (regular couscous isn't great with it). I made it with orzo and it was fabulous. I used cold leftovers in a tortilla wrap with cream cheese and that was absolutely great as well.

Provided by PBF6095

Categories     Vegetable

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 zucchini, quartered lengthwise
2 summer squash, quartered lengthwise
4 plum tomatoes (roma)
12 asparagus spears, trimmed
1 red bell pepper, cored, seeded and quartered
1 yellow bell pepper, cored, seeded and quartered
1 medium red onion, quartered and layers separated (optional)
1/4 cup fresh basil, finely shredded (chiffonade)
2 tablespoons thyme leaves, fresh
1/4 cup fresh parsley, fresh, chopped
2 (14 ounce) cans vegetable broth (can use chicken broth if you prefer)
2 tablespoons olive oil
3 cups israeli couscous
1/2 cup balsamic vinegar
2 teaspoons garlic, finely minced
1 teaspoon Dijon mustard
salt and pepper
1 cup extra virgin olive oil

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.

GRILLED VEGGIE AND ORZO SALAD



Grilled Veggie and Orzo Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt and freshly ground black pepper
1 pound orzo
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup extra-virgin olive oil
1 yellow squash, cut into 1/2-inch-thick slices on the bias
1 zucchini, cut into 1/2-inch-thick slices on the bias
1 Japanese eggplant, cut into 1/2-inch-thick slices on the bias
1 red onion, cut into 1/2-inch-thick slices
1 large bell pepper, cut into planks
1 teaspoon lemon zest and 5 tablespoons lemon juice (from 3 to 4 lemons)
1 tablespoon Dijon mustard
3/4 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill

Steps:

  • Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
  • Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
  • Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
  • To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
  • Serve immediately or keep at room temperature until ready to serve.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Israeli Couscous Salad with Grilled Summer Vegetables image

Provided by Bobby Flay

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup 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 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
2 cups vegetable stock, heated
Hot water to cover

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 plus 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.

GRILLED VEGETABLE COUSCOUS SALAD



Grilled Vegetable Couscous Salad image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

2 tablespoons plus 3 tablespoons extra-virgin olive oil
2 cups Israeli couscous
3 small zucchini, sliced lengthwise into planks
1 orange bell pepper, cored and quartered
1 red bell pepper, cored and quartered
1 yellow bell pepper, cored and quartered
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1/4 cup fresh lemon juice
1 1/2 cups crumbled feta
1/2 cup chopped fresh mint

Steps:

  • Heat the 2 tablespoons olive oil in a medium saucepan over medium heat. Add the couscous and toast until golden brown. Add 1 1/2 cups water, bring to a boil, then reduce heat to low and simmer until all of the liquid is absorbed, about 12 minutes. Fluff with a fork to separate the grains. Set aside.
  • Prepare a grill for medium heat. Toss the zucchini and peppers with the vegetable oil and some salt and pepper. Grill the vegetables, flipping occasionally, until just tender and lightly charred, about 20 minutes. Remove from the grill and, when cool enough to handle, cut into 1-inch pieces. Mix the grilled vegetables together with the couscous.
  • In a bowl, whisk together the lemon juice and the remaining 3 tablespoons olive oil. Toss the lemon vinaigrette, feta and mint with the couscous salad. Mix well and season with salt and pepper to taste.

TOASTED COUSCOUS SALAD



Toasted Couscous Salad image

Provided by Guy Fieri

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons red wine vinegar
1 tablespoon honey
1/4 teaspoon Dijon mustard
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
2 cups couscous
Kosher salt
1 1/2 cups cherry tomatoes, quartered
3/4 cup crumbled feta
1/4 cup rough chopped fresh Italian parsley
4 scallions, finely sliced
1 hothouse cucumber, seeded and chopped
1 small red onion, diced

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.

ORZO WITH ROASTED VEGETABLES



Orzo with Roasted Vegetables image

This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
  • Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  • For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Israeli Couscous Salad with Grilled Summer Vegetables image

Provided by Bobby Flay

Yield 12 servings

Number Of Ingredients 17

1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green zucchinis, quartered lengthwise
2 yellow zucchinis, 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
2 cups vegetable stock, heated
Hot water, to cover

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.

Nutrition Facts : Calories 276 calorie, Fat 11.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 141 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams

REFRESHING SUMMER ORZO SALAD



Refreshing Summer Orzo Salad image

This is a wonderfully light salad for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken, and you can vary the amount of feta depending on your taste.

Provided by prell2k4

Categories     Salad     Pasta Salad

Time 35m

Yield 8

Number Of Ingredients 14

4 cups chicken broth
1 (16 ounce) package orzo pasta
1 ½ tablespoons butter
¼ cup extra-virgin olive oil
1 ½ teaspoons minced garlic
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
1 cup pine nuts
1 cup pitted kalamata olives
1 (2 ounce) jar capers, with liquid
12 ounces basil-flavored feta cheese
1 (10 ounce) bag fresh spinach leaves, chopped
1 tablespoon lemon juice

Steps:

  • Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
  • While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
  • Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it's better the next day.

Nutrition Facts : Calories 553.5 calories, Carbohydrate 49.6 g, Cholesterol 43.6 mg, Fat 32.3 g, Fiber 3.8 g, Protein 19.3 g, SaturatedFat 10.8 g, Sodium 1004.1 mg, Sugar 4.8 g

COUSCOUS WITH GRILLED VEGETABLES



Couscous with Grilled Vegetables image

"This hearty side is almost a meal in itself," says Kathy Herrala of Martinez, California. She grills garden-fresh vegetables, then adds them to couscous for an appealing dinner accompaniment.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 12

2 small zucchini, quartered lengthwise
1/2 medium eggplant, sliced widthwise 1/2 inch thick
1 medium sweet red pepper, quartered
1 small onion, sliced 1/2 inch thick
Cooking spray
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 cups reduced-sodium chicken or vegetable broth
1 package (10 ounces) couscous
1/2 cup chopped green onions
4-1/2 teaspoons lemon juice
2-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Steps:

  • Spritz vegetables with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare for indirect heat using a drip pan. , Arrange vegetables over drip pan and grill, covered, over indirect medium heat for 8-10 minutes or until tender, turning occasionally. Let stand until cool enough to handle., In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes or until liquid is absorbed. , Cut grilled vegetables into 1/2-in. pieces. Fluff couscous with a fork. Add the vegetables, green onions, lemon juice, thyme and remaining salt and pepper; toss until combined.

Nutrition Facts : Calories 163 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 384mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

SUMMER ORZO



Summer Orzo image

I'm always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand, feel free to do the same here! -Shayna Marmar, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 15

1 package (16 ounces) orzo pasta
1/4 cup water
1-1/2 cups fresh or frozen corn
24 cherry tomatoes, halved
2 cups crumbled feta cheese
1 medium cucumber, seeded and chopped
1 small red onion, finely chopped
1/4 cup minced fresh mint
2 tablespoons capers, drained and chopped, optional
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon grated lemon zest
1-1/2 teaspoons salt
1 teaspoon pepper
1 cup sliced almonds, toasted

Steps:

  • Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl., In a large nonstick skillet, heat water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes., Just before serving, stir in almonds.

Nutrition Facts : Calories 291 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 501mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.

GRILLED VEGETABLE ORZO SALAD



Grilled Vegetable Orzo Salad image

Vegetables that are in season make great additions to this orzo salad. It's the perfect side dish for a picnic, it can easily be doubled for a crowd, or you can add grilled chicken to make it a filling entree. -Danielle Miller, Westfield, Indiana

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 19

1-1/4 cups uncooked orzo pasta
1/2 pound fresh asparagus, trimmed
1 medium zucchini, cut lengthwise into 1/2-inch slices
1 medium sweet yellow or red pepper, halved
1 large portobello mushroom, stem removed
1/2 medium red onion, halved
DRESSING:
1/3 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons lemon juice
4 garlic cloves, minced
1 teaspoon lemon-pepper seasoning
SALAD:
1 cup grape tomatoes, halved
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese

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.

Nutrition Facts : Calories 260 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 352mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Israeli Couscous Salad with Grilled Summer Vegetables image

Make and share this Toasted Israeli Couscous Salad with Grilled Summer Vegetables recipe from Food.com.

Provided by Mirj2338

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
salt
freshly-ground black pepper
2 green zucchini, quartered lengthwise
2 yellow zucchini, quartered lengthwise
6 asparagus spears, trimmed
12 cherry tomatoes
1 red bell pepper, quartered,seeded
1 yellow bell pepper, quartered,seeded
1/4 cup basil chiffonade
1/4 cup coarsely-chopped flat leaf parsley
2 tablespoons olive oil
1 lb israeli couscous
vegetable stock, heated

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 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.

Tips:

  • Use high-quality ingredients for the best flavor. Fresh vegetables, good olive oil, and flavorful herbs will make a big difference.
  • Don't overcook the vegetables. They should be tender but still have a slight crunch.
  • Toast the couscous or orzo before adding it to the salad. This will give it a nutty flavor and help it to hold its shape.
  • Let the salad cool slightly before serving. This will help the flavors to meld together.
  • Serve the salad with a squeeze of lemon juice or a drizzle of balsamic vinegar.

Conclusion:

This toasted couscous or orzo salad with grilled summer vegetables is a delicious and healthy dish that is perfect for a summer meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. Whether you are a vegetarian or a meat-eater, this salad is sure to please everyone at your table. So next time you are looking for a quick and easy summer recipe, give this toasted couscous or orzo salad a try. You won't be disappointed!

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