Surprised by this -- so good! We had this salad lukewarm, which made it taste creamy and rich. The kids really liked the couscous, though they still needed prompting to eat the veggies. The next day, the cooled pasta made it more like a traditional pasta salad. To make it a little easier, I chopped the veggies into bite size pieces and just roasted them at 450 degrees for around 15 minutes (stirring to prevent burning). I also substituted zucchini for the eggplant. I would definitely make this one again - for a potluck, takeout, or summer dinner.
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)
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Amount per serving
- Calories: 271
- Fat: 9.8g
- Saturated fat: 1.4g
- Monounsaturated fat: 6.7g
- Polyunsaturated fat: 1.5g
- Protein: 6.8g
- Carbohydrate: 39.3g
- Fiber: 4.6g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 453mg
- Calcium: 29mg
- 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
- 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.
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