Method:
¼ c. balsamic vinegar
1 tsp. Dijon mustard
1 clove garlic, peeled and finely chopped
½ c. extra virgin olive oil
12 asparagus spears, trimmed
1 yellow bell pepper, quartered and seeded
1 orange bell pepper, quartered and seeded
1 red onion, quartered and peeled (root end intact)
¼ cup basil, chiffonade
¼ c. flat leaf parsley, chopped
10 oz. Israeli couscous
2. c. vegetable stock
Hit a small mixing bowl with the vinegar, mustard and garlic. Whisk in the olive oil a bit at a time until nicely combined. Pour the marinade over the vegetables and let them hang out for about 20 minutes.
Heat an outdoor grill over medium high heat. Reserving the marinade, grill the vegetables until crisp-tender. Once cool enough to handle, dice the peppers, chop the asparagus into bite-size pieces and trim the root end of the quartered red onion to pull apart the layers.
In a pot over medium-high heat, toast the couscous for a few minutes until nicely golden. Add the stock and just enough water to cover. Bring the couscous to a boil, reduce the heat and simmer until al dente. Drain.
In a serving bowl, gently combine the couscous, bell peppers, asparagus, red onion, basil, parsley and reserved marinade. Season to taste with coarse salt and freshly ground black pepper.
