Israeli Couscous with Grilled Summer Vegetables

In a small bowl, combine the balsamic vinegar, Dijon mustard, and chopped garlic; whisk together.

While continuously whisking, slowly pour in 1/2 cup extra-virgin olive oil. Season with salt and pepper.

Combine all of the prepared vegetables in a large dish and toss with half of the vinaigrette. Let the vegetables rest for 15 minutes.

Preheat the grill to medium-high heat. Brush the grill lightly with oil.

Place all of the vegetables on the grill, setting the green beans on a vegetable rack. If you don’t have a vegetable rack, you can either put the green beans directly on the grill (a little risky) or saute them in a skillet.

Cook until the vegetables are just cooked through. The green beans will be done before the rest of the vegetables, so be certain to watch them closely.

Remove the vegetables from the grill and cut the zucchini, yellow squash, and red bell pepper into 1/2-inch pieces, and place them in a large bowl with the green beans.

Heat 1 3/4 cups vegetable broth in small saucepan, set aside.

Heat 1 tbsp olive oil in a medium saucepan set over medium-high heat. Add 8 oz. Israeli couscous and stir constantly until the couscous is lightly golden brown.

Slowly pour in the heated broth, reduce the heat to medium-low and cover.

Cook until the couscous is al dente, about 12 minutes. If you find that the couscous is not quite done, but not all of the liquid is absorbed, add 1-2 tablespoons of hot water and cook until the liquid is absorbed.

Pour the couscous into the bowl with the vegetables, along with basil chiffonade (simply roll the leaves and thinly slice) and chopped flat-leaf parsley.

Spoon into a serving dish and garnish with a sprig of fresh basil.