Grilled Vegetable and Israeli Couscous Salad
19 people added this to their Recipe Box
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 212212 cal |
| pro | 5 g5g pro |
| total fat | 10 g10g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 27 g27g carb |
| fibre | 3 g3g fibre |
| chol | 0 mg0mg chol |
| sodium | 226 mg226mg sodium |
| potassium | 346 mg346mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 66 iron |
| vit A | 55 vit A |
| vit C | 88 vit C |
| folate | 1515 folate |
- Preparation time: 15 minutes
- Cook time : 15 minutes Stand: 1 hour
- Total time : PT15M
Israeli couscous is much larger and more pastalike than instant couscous. If you can't find it, use a small pasta, such as orzo, ditalini, acini di pepe or small shells.
Ingredients
- 2 cups Israeli couscous 2 cups Israeli couscous
- 1 eggplant 1 eggplant
- 1-1/4 tsp salt 1-1/4 tsp salt
- 2 zucchini 2 zucchini
- 1 small red onion 1 small red onion
- 3 portobello mushroom , caps3 portobello mushroom, caps
- 2 cloves garlic 2 cloves garlic
- 1/2 cup extra-virgin olive oil 1/2 cup extra-virgin olive oil
- 1/4 cup sherry vinegar 1/4 cup sherry vinegar
- 1/4 tsp granulated sugar 1/4 tsp granulated sugar
- 1/4 tsp pepper 1/4 tsp pepper
- 1/3 cup chopped fresh parsley 1/3 cup chopped fresh parsley
Preparation
In saucepan of boiling salted water, cook couscous until tender but firm, about 8 minutes. Drain and rinse under cold water; drain well. Transfer to large bowl.
Meanwhile, slice eggplant. Toss with 1/4 tsp (1 mL) of the sa< let drain in colander for 10 minutes. Pat dry with paper towel.
Meanwhile, slice zucchini lengthwise. Slice red onion crosswise into 1/2-inch (1 cm) thick rounds. Using spoon, remove gills from mushroom caps.
Finely mince garlic with pinch of the remaining salt. In small bowl, combine garlic, oil, vinegar, sugar, pepper and remaining salt. Lightly brush some over eggplant, zucchini, onion and mushrooms.
Place vegetables on greased grill over medium heat; close lid and grill, turning often, until tender, 7 to 10 minutes. Cut into 1-inch (2.5 cm) pieces; add to couscous.
Add remaining oil mixture and parsley; toss to coat. Let stand for 1 hour or refrigerate for up to 24 hours.
Meanwhile, slice eggplant. Toss with 1/4 tsp (1 mL) of the sa< let drain in colander for 10 minutes. Pat dry with paper towel.
Meanwhile, slice zucchini lengthwise. Slice red onion crosswise into 1/2-inch (1 cm) thick rounds. Using spoon, remove gills from mushroom caps.
Finely mince garlic with pinch of the remaining salt. In small bowl, combine garlic, oil, vinegar, sugar, pepper and remaining salt. Lightly brush some over eggplant, zucchini, onion and mushrooms.
Place vegetables on greased grill over medium heat; close lid and grill, turning often, until tender, 7 to 10 minutes. Cut into 1-inch (2.5 cm) pieces; add to couscous.
Add remaining oil mixture and parsley; toss to coat. Let stand for 1 hour or refrigerate for up to 24 hours.
Source : Canadian Living Magazine: June 2010
- Keywords : Salad; Couscous; Eggplant; Zucchini; Red onions; Mushrooms; Boil; Grill/Barbecue; 300 calories;
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