By now you all probably know I hate to cook, so it really was a match made in heaven when I found out my new amazing Sales and Marketing Director, Susanne, went to culinary school and used to work as a personal chef!
You can read more about Susanne here on our new About page. In the meantime, I asked her to send me one of her favorite summer recipes to post in case any of you are planning menus for a Labor Day BBQ. This is the perfect dish to take to a potluck. Here is her oh-so-yummy dish…
Toasted Israeli Couscous Salad with Grilled Vegetables
Israeli couscous’s larger & more noodle-like texture is great for making ahead for a summer potluck because you toast it in olive oil which helps it not to dry out or clump. Have fun playing around with your favorite vegetables or whatever you find in your fridge.
What you need:
1/2 cup white balsamic vinegar
1 tsp Dijon mustard
2 cloves garlic, coarsely chopped
1 cup Extra Virgin Olive Oil
Salt & pepper
1 bunch asparagus spears, trimmed
1 basket cherry tomatoes, rinsed (multi color is fun!)
2 zucchini, quartered lengthwise
2 summer squash (yellow), quartered lengthwise
2 tbsp Extra Virgin Olive Oil
1 lb Israeli Couscous (available at Trader Joe’s) Chicken Stock (or Vegetable) Hot water, to cover
Goat cheese or your favorite cheese to crumble over the top
1/4 cup fresh basil, rinsed & torn into bite size pieces
Ready, set, cook!
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 (reserve) and grill until just cooked through. Grill the tomatoes on high heat until just blistered (a grill rack is very useful but not necessary) & place them back in the marinade. Cut the vegetables into 1/2 inch pieces.
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 (about 10 mins) and drain well.
Place in a large serving bowl, add the grilled vegetables and toss with the vinaigrette. If seems dry drizzle with a little extra Olive Oil. Once well mixed pour the blistered tomatoes and their juices, top with goat cheese & torn basil. Serve at room temperature.
Thanks Susanne! Be on the lookout for more of Susanne’s recipes to come!