Israeli Couscous and Grilled Vegetable Salad

Ingredients:

• 450 g Israeli couscous (ptitim pasta)
• 0.5 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 cloves garlic, chopped
• 1 cup olive oil
• 2 green zucchinis, quartered lengthwise
• 2 zucchini, cut lengthwise into 4 pieces
• 6 asparagus spears, trimmed
• 12 cherry tomatoes
• 1 red bell pepper, quartered and seeded
• 1 yellow bell pepper, quartered and seeded
• 1/4 cup thinly sliced ​​basil leaves (roll a stack of leaves into a cigar shape and cut crosswise into thin strips)
• 1/4 cup chopped parsley
• 2 tbsp olive oil
• 2 cups of warmed broth
• Hot water

Preparation:

1. In a small bowl, whisk together the vinegar, mustard, and garlic. Slowly whisk in the olive oil while stirring. Season with salt and pepper to taste. Pour half of the dressing over the vegetables and let sit at room temperature for 15 minutes.
2. Preheat the grill. Remove the vegetables from the marinade and grill until tender. Then, cut the zucchini, squash, and pepper into 1.5 cm pieces and the tomatoes in half.
3. Heat olive oil over medium-high heat, add couscous and lightly fry until golden brown. Then pour hot broth and hot water, bring to a boil and cook until al dente. Drain.
4. Transfer the couscous to a large serving platter, add the vegetables, sprinkle with herbs, and drizzle with the remaining dressing. Toss and serve at room temperature.