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
• 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
• Salt
• 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

Directions

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.

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