Flagstaff Celiac Support Group

COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES*

Ingredients

1/2 cup balsamic vinegar
1 tsp Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green succhini, quartered lengthwise
2 yellow succhini, 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 basil chiffonate (stack leaves, roll in a cigar shape, and cut crosswise into thin strips)
1/4 cup coarsely chopped flat-leaf parsley
1 package GF brown rice couscous

Directions

In a small bow, whisk together the vinegar, mustard, and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pout 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat 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. Prepare the couscous according to the directions on the package. When cooked, place on a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature

*with thanks to Bobby Flay