Vegetable Couscous Salad

Vegetable Couscous Salad

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  • Total Time

    Prep: 35 min. Grill: 10 min.


  • Makes

    10 servings

  • Ingredients

  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 4 teaspoons capers, drained
  • 4 teaspoons lemon juice
  • 2 garlic cloves, minced
  • 3/4 teaspoon Dijon mustard
  • 1-1/4 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • SALAD:
  • 1 package (10 ounces) uncooked couscous
  • 2 medium zucchini or yellow summer squash, halved lengthwise
  • 2 medium sweet yellow or red peppers, quartered
  • 1 Japanese eggplant, halved lengthwise
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup grape tomatoes, halved
  • 1/2 cup Greek olives, pitted and sliced
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • Directions

  • In a small bowl, whisk the first 10 ingredients. Refrigerate until serving.
  • Cook couscous according to package directions. Meanwhile, brush the zucchini, yellowpeppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once.
  • Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.
  • Nutrition Facts

    3/4 cup: 272 calories, 16g fat (2g saturated fat), 0 cholesterol, 244mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 5g protein.Diabetic exchanges: 2 fat, 1-1/2 starch, 1 vegetable.
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