Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Ingredients
1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green zucchini, quartered lengthwise
2 yellow zucchini, quartered lengthwise
6 spears asparagus, trimmed
12 cherry tomatoes
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons olive oil
1 pound Israeli couscous
2 cups vegetable stock, heated
Hot water to cover

Directions
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 and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

Honey Vinaigrette

Use leftover vinaigrette as a marinade for chicken or to dress a salad later in the week.

Yield: about 2/3 cup (serving size: 1 tablespoon)

Ingredients
1/4 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons olive oil
1 1/2 tablespoons white balsamic or white wine vinegar
1 tablespoon honey
1 tablespoon minced shallots
2 teaspoons minced fresh tarragon
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation
Combine all ingredients, stirring well with a whisk. Cover and chill at least 30 minutes.

Note: Store, covered, in the refrigerator for up to a week.

Asian Vinaigrette

Yield: 1 cup


Ingredients
1/4 cup minced red onion
2 garlic cloves, minced
2 teaspoons sugar
2 teaspoons grated fresh ginger
1/4 cup rice wine vinegar
1/4 cup peanut oil
3 tablespoons soy sauce
2 1/2 tablespoons dark sesame oil
Preparation
Combine all ingredients in a jar; cover tightly. Shake vigorously.

Sun-Dried Tomato Vinaigrette

Yield: 1 3/4 cups (serving size: 2 tablespoons)

Ingredients
1 cup sun-dried tomatoes, packed without oil (about 2 ounces)
2 cups boiling water
3/4 cup water
3/4 cup no-salt-added tomato juice
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1/2 teaspoon pepper
1/4 teaspoon salt
1 garlic clove, peeled

Preparation
Combine sun-dried tomatoes and 2 cups boiling water in a bowl; let stand 20 minutes. Drain.
Place sun-dried tomatoes, 3/4 cup water, and next 7 ingredients (3/4 cup water through garlic) in a food processor or blender; process until smooth.

Brown Sugar-Cider Vinaigrette

Yield: Makes about 1 cup

Ingredients
2/3 cup canola oil
1/3 cup apple cider vinegar
2 green onions, minced
3 tablespoons light brown sugar
3 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt

Preparation
1. Whisk together all ingredients until blended.

Orange Vinaigrette

Yield: 3/4 cup

Ingredients
1/4 cup fresh orange juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon grated orange rind
1 teaspoon Dijon mustard
1/2 cup olive oil

Preparation
Whisk together first 5 ingredients; gradually whisk in olive oil until well blended.

Balsamic Vinaigrette

Ingredients
1/2 cup basil leaves
1/3 cup balsamic vinegar or sherry vinegar
1/3 cup finely chopped shallots
1/4 cup water
2 tablespoons honey
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper

Preparation
Place of the all ingredients in a blender; process until smooth.
Note: Vinaigrette will keep in the refrigerator for up to a week.

Mustard Vinaigrette

Yield: Makes 3/4 cup

Ingredients
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons minced garlic
9 tablespoons olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper

Preparation
Combine first 4 ingredients in a bowl. Whisk in oil; stir in salt and pepper.

Maple-Cider Vinaigrette

Ingredients
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil

Whisk together first 5 ingredients. Gradually whisk in oil until completely blended. Cover and refrigerate up to 3 days.

Couscous + Black Bean Salad

1 cup whole wheat couscous*
1 1/4 cups vegetable broth*
2 (150z) cans black beans, thoroughly rinsed & drained
1 cup frozen corn
3/4 red bell pepper, seeded & chopped
5 green onions, chopped
1/4 cup fresh cilantro, roughly chopped
3 Tbsp. extra virgin olive oil
2 Tbsp. fresh lime juice
1 tsp. red wine vinegar
1/2 tsp. ground cumin
1 pinch salt
10 grinds freshly ground black pepper

1.) Cook couscous according to directions, replacing water with vegetable broth.
2.) In a small bowl, whisk together the olive oil, lime juice, vinegar, cumin, salt, & pepper. Set the dressing aside.
3.) After the couscous has finished cooking, fluff it gently with a fork, & transfer it into a large bowl. Stir the beans, corn, red pepper, & green onion into the couscous.
4.) Pour the dressing over the couscous mixture, stirring to coat.
5.) Stir in the fresh cilantro, taste for salt/pepper, & add if necessary.
6.) Serve immediately, or refrigerate & serve later. (This salad is best at room temperature.)

*Variation: You can also use a box of Near East's Near East's "Roasted Garlic & Olive Oil" wheat couscous (instead of using plain, wheat couscous) when making this dish. If you do so, omit the vegetable broth and use water instead.

From: http://veggie-terrain.blogspot.com/

Mexican-Style Chick-Pea Salad

2 canned chipotle chiles in adobo
3 fresh jalapeno chiles
1 medium onion
2 garlic cloves
3 medium vine-ripened tomatoes
4 cups drained canned chick-peas (2 19-ounce cans)
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice plus additional to taste
3 tablespoons chopped fresh cilantro leaves
Freshly ground black pepper

Directions
Rinse chipotles. Wearing rubber gloves, separately seed and mince chipotles and jalapenos. Mince onion and garlic. Peel, seed, and chop tomatoes. Rinse and drain chick-peas, and in a large bowl stir together all ingredients except additional lime juice.

Chill the salad, covered, at least 2 hours and up to 1 day. Season salad with salt and add additional lime juice. Serve salad at cool room temperature.

From: http://img.foodnetwork.com/FOOD/2003/12/04/ss1b32_chick_pea_salad_lg.jpg

Edamame + Black Bean Summer Salad

5 Tbsp. red wine vinegar
3 Tbsp. extra virgin olive oil
2 limes, juiced
2 cloves garlic, minced
1/3 c. fresh cilantro, chopped
1 tsp. sugar
3/4 tsp. salt
1 lb. shelled edamame, frozen
3 c. corn kernels, frozen
1 pint grape tomatoes, quartered
4 scallions, thinly sliced
1 (15oz.) can black beans, rinsed & drained

1.) In large bowl, whisk red wine vinegar, olive oil, lime juice, garlic, cilantro, sugar, & salt together. Set aside.
2.) Bring large pot of lightly salted water to a boil. Add frozen edamame, boiling for 3 mins. Add frozen corn to water & continue cooking for 2 more mins.
3.) Drain edamame & corn well, & pour into bowl with dressing.
4.) Add grape tomatoes, scallions, & black beans, & gently stir to mix.
5.) Cover & refrigerate for 2hrs., then stir & serve.

Recipe (adapted from allrecipes.com)

Mixed Vegetable Salad

For the dressing:
1 bunch Mint Leaves (Wash and Chop fine)
2 tbsp Honey
1 tbsp Lemon Juice
Salt to taste

Salad ingredients:
2 cups Chopped Cucumbers (Wash, Peel, core out the middle and chop the rest into fine cubes)
2 cups Chopped Carrots (Wash, Peel and chop into fine cubes)
1 bunch Green Onions (Chopped fine)
1 cup White Garbanzo Beans (White Channa, soaked overnight and cooked)
2 Green chillies (chopped fine, optional)

Mix the above in a bowl and keep aside.

Method:
Combine all the chopped vegetables in a mixing bowl. Mix well. Add the dressing. Toss and Serve

From: www.masalamagic.blogspot.com/2007_03_01_archive.html