- 1 T olive oil
- 2 C uncooked Israeli Couscous
- 4 C chicken or vegetable broth
- 1 tsp Kosher salt
- 2 large tomatoes, seeded and chopped
- 2 medium zucchini, quartered lengthwise and cut into 1-inch chunks
- 1 bunch green onions, chopped, white and green parts
- ¼ cup fresh basil, chopped
- ½ bunch fresh flat-leaf parsley, chopped
- ½ cup red wine vinegar
- ½ cup olive oil
- 1 T Dijon-style mustard
- 1 tsp Italian seasoning
- ½ tsp Kosher salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Fresh ground pepper to taste
- In a small bowl or large glass measuring cup, mix together vinegar, oil, and all other ingredients for the vinaigrette, whisking vigorously to combine. Set aside while making the salad.
- Put 1 T olive oil in a heavy-bottomed pot and place on the stove over medium heat. Pour couscous into the pot and stir to coat with oil. Cook for 3-4 minutes to toast, stirring frequently.
- Pour in broth. Bring couscous to a boil, then lower heat, cover couscous, and simmer for about 10 minutes. Check every few minutes, stirring to make sure couscous isn’t burning or sticking to the bottom.
- When couscous is al dente (cooked but still slightly firm, not mushy), fluff with a fork and set aside for five minutes while you chop and prepare vegetables.
- Place cooked couscous into a serving bowl. Pour vinaigrette over couscous and stir to combine, then gently stir in vegetables, distributing evenly. Serve immediately or cover bowl and place in the refrigerator to chill. Will stay fresh in the refrigerator for two to three days, covered.