Roasted Vegetable Couscou
I adapted this recipe from Bobby Flay’s and basically any vegetables will work. I have made it with regular zucchini and peppers and I recently made it this way. Insteading of broiling large pieces of zucchini, I sauteed the baby zucchini and pea pods and added the cherry tomatoes at the end.
Prep Time : 20 min
Cook Time : 15 min
Ready Time : 35 min
1/2 cup balsamic vinegar
1 teaspoon Dijon
2 cloves garlic, minced
1/2 cup olive oil
salt and pepper
1 cup baby zucchini, cut into thirds (or 1 large zucchini)
1 cup sugar snap peas, cut into thirds
12 cherry tomatoes, sliced in half
1/4 cup basil
1/4 cup parsley
2 tablespoons olive oil
1 pound Israeli couscous
2 cups water or stock
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.
Heat a large deep saute pan, once hot add zucchini and sugar snap peas. Saute for 5-10 minutes until desired doneness. Remove from pan and set aside.
Add the olive oil to the pan and bring over medium-high heat, add the couscous and toast until lightly golden brown. Pour in the water or stock and bring to a boil then cover and simmer for about 10 minutes, until couscous is al dente and water is absorbed.
Place in a large serving bowl, add the grilled vegetables, tomatoes and herbs and toss with the remaining vinaigrette. Serve at room temperature. with Jamie Geller is the No. 1 kosher food and recipe website, featuring more than 7,000 recipes from Geller, kosher chefs, food bloggers and community members.  The award-winning companion print magazine, published bimonthly, is revolutionizing the way people think about kosher. 

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