Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette

Ingredients

• 3 tablespoons aged balsamic vinegar 
• 12  spears asparagus cut into 1/4-inch pieces
• 4 servings pepper black freshly ground
• 2 tablespoons basil leaves fresh chopped
• 0.5 pound israeli couscous 
• 0.5 cup kalamata olives pitted chopped
• 3 tablespoons juice of lemon fresh
• 1 teaspoon lemon zest 
• 0.8 cup olive oil extra-virgin
• 2 large pasilla peppers diced red peeled
• 1 tablespoon red wine vinegar 
• 4 servings salt 
• 4 servings salt and pepper black freshly ground
• 1 small shallots minced
• 1  baby squash yellow halved cut into 1-inch pieces
• 1  zucchini halved cut into 1-inch pieces

Equipment

• bowl
• frying pan
• whisk
• grill

Directions

1. Heat large saute pan on grates of the grill over medium heat.
2. Add couscous and toast until lightly golden brown.
3. Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente.
4. Drain well and place in a large bowl.
5. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper.
6. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
7. Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.