Tested till perfect Grilled Vegetable and Israeli Couscous Salad
Photography by Matthew Kimura

Grilled Vegetable and Israeli Couscous Salad

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2010

  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Cook time 15 minutes Stand: 1 hour
  • Portion size 12

Ingredients

  • 2 cups 2cupsIsraeli couscous
  • 1 1eggplant
  • 1-1/4 tsp 1-1/4tspsalt
  • 2 2zucchini
  • 1 1small red onionred onions
  • 3 3portobello mushroom, caps
  • 2 2cloves garlic
  • 1/2 cup 1/2cupextra-virgin olive oil
  • 1/4 cup 1/4cupsherry vinegar
  • 1/4 tsp 1/4tspgranulated sugar
  • 1/4 tsp 1/4tsppepper
  • 1/3 cup 1/3cupchopped fresh parsley
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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 salt; 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.

Nutritional Information Per serving: about

cal 212 pro 5g total fat 10g sat. fat 1g
carb 27g fibre 3g chol 0mg sodium 226mg
potassium 346mg

% RDI:

calcium 2 iron 6 vit A 5 vit C 8
folate 15
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