Grilled Vegetable and Israeli Couscous Salad
This recipe makes 12 servings
|Per serving: about||-|
|total fat||10 g|
|sat. fat||1 g|
- Preparation time: 15 minutes
- Cook time : 15 minutes Stand: 1 hour
- Total time : PT30M
- Portion size: 12
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.
- 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
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.
Source : Canadian Living Magazine: June 2010