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Confetti Couscous

Confetti Couscous

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.

Cooking Light JULY 2009

  • Yield: 8 servings (serving size: 1 cup)

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.

Nutritional Information

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
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