Confetti Couscous

recipe
Serve this salad chilled or at room temperature. You can prepare the recipe up to a day ahead, but stir in the basil just before serving.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 271
Fat 9.8 g
Satfat 1.4 g
Monofat 6.7 g
Polyfat 1.5 g
Protein 6.8 g
Carbohydrate 39.3 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 453 mg
Calcium 29 mg

Ingredients

2 baby eggplants, cut into 1/2-inch-thick slices
2 yellow squashes, cut into 1/2-inch-thick slices
2 red bell peppers, seeded and cut into quarters
1/3 cup extra-virgin olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 cups water
1 1/2 cups fat-free, less-sodium chicken broth
2 cups uncooked Israeli couscous
3 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
1/2 cup chopped fresh basil

Preparation

1. Prepare grill to medium-high heat.

2. Brush eggplant, squash, and bell peppers evenly with 4 teaspoons oil. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place vegetables on grill rack; grill 3 minutes on each side or until slightly charred. Cool and chop. Place vegetables in a large bowl.

3. Bring 2 cups water and broth to a boil in a medium saucepan. Stir in couscous. Reduce heat, and simmer 8 minutes or until couscous is tender. Drain and rinse with cold water. Add couscous, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper to vegetable mixture; toss. Combine vinegar and mustard in a medium bowl, stirring well. Gradually add remaining 1/4 cup oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinegar mixture over couscous mixture; toss to coat. Stir in basil.

Julianna Grimes,

Cooking Light

July 2009
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