Riverland Farm

Excellent for a light summer meal or a colorful side dish!

Servings

4

Source

Food Network

Prep Time

1 1/2 hours

Ingredients

Couscous:

  • 1/2 lb israeli couscous
  • 12 asparagus spears grilled and cut into 1/4 inch pieces
  • 1 zucchini, halved, grilled, cut into 1 inch pieces
  • 1 yellow squash, halved, grilled and cut into 1 inch pieces
  • 2 large peppers, grilled, peeled and cut into bite sized pieces
  • 1/2 cup kalamata olives, pitted and chopped
  • 2 tbsp chopped basil
  • freshly ground pepper

Lemon-Balsamic Vinaigrette:

  • 1 small shallot, minced
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons aged balsamic vinegar
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground black pepper
  • 3/4 cup extra-virgin olive oil

Instructions

Heat large sauté pan on grates of the grill (or stove) over medium heat. Add couscous and toast until lightly golden brown.

Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate. Don't be afraid to experiment with other seasonal vegetables.

Wholesale Ordering

Please contact us for more information about wholesale produce.