1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 cloves garlic, coarsely chopped
1/2 cup olive oil
Salt and freshly ground pepper
2 green zucchini, bite size pieces
2 yellow zucchini, bite size pieces
6 spears asparagus, trimmed
12 cherry tomatoes
1 red bell pepper, bite size pieces
1 yellow bell pepper, bite size
1/4 cup chopped fresh flat leaf Parsley

2 tablespoons olive oil
1 pound Israeli couscous
Vegetable or chicken stock, heated

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 oven to 400 deg. roast vegetables until just cooked through about 30 min.
. Heat the olive oil over medium-high heat, add the couscous and toast until golden brown. Cover the couscous with the hot stock and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the vegetables and parsley and toss with the remaining vinaigrette. Serve at room temperature