Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light July 2009

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

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Directions

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  • Prepare grill to medium-high heat.

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  • 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.

  • 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.

Nutrition Facts

271 calories; fat 9.8g; saturated fat 1.4g; mono fat 6.7g; poly fat 1.5g; protein 6.8g; carbohydrates 39.3g; fiber 4.6g; iron 1mg; sodium 453mg; calcium 29mg.
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