Riverland Farm

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




Food Network

Prep Time

1 1/2 hours



  • 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


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.

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Wholesale Ordering

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