This recipe is courtesy of Beth, who when not spending her time veganizing Bobby Flay recipes (such as this one) she moonlights as the sole owner and member of The Z is Silent, a project to start an all inclusive arts space in Philadelphia. She envisions a completely modular space where artists can present visual, performing and any other kind of art in a space they themselves can help design and work with instead of in. However, Beth has no money. So, instead she fills her time writing nonsensical and whimsical musings for blogs like Chic Vegan while working to create and support sustainable agriculture in the Philadelphia area. She lives with her lovely boyfriend, his mustache, a cat and a dog.
- 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
- 1/4-1/3 cup extra-virgin olive oil
Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.Allow flavors to meld on the counter for 20 mins at least before using
Couscous and Veggies
- 1/2 pound Israeli couscous
- 12 spears asparagus cut into 1/4-inch pieces (in season now!!!)
- 1 zucchini,cut into 1-inch pieces (in season now!!!)
- 1 yellow squash, cut into 1-inch pieces
- 2 large red peppers, diced into bite-size pieces
- 1/2 cup kalamata olives, pitted and chopped
- 2 tablespoons chopped fresh basil leaves
- Freshly ground black pepper
Roast vegetables with the basil, a bit of olive oil, some salt and pepper in a 400 degree oven until *almost done* (10-20mins), olives, basil, and vinaigrette and toss until combined; season with salt and pepper.Heat large saute pan 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. Combine veggies, couscous and vinegrette, and season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.