This colourful salad makes a great summer side dish or vegetarian main course.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2007
MethodIn small bowl, whisk together vinegar, pesto, oil and pepper; set aside.
In large bowl, combine couscous with 3/4 cup (175 mL) boiling water; cover and let stand for 5 minutes. Fluff with fork; fold in chickpeas and green onion.
Cut eggplant and zucchini lengthwise into 1/4-inch (5 mm) thick slices. Place eggplant, zucchini and yellow pepper on greased grill over medium-high heat; close lid and grill, turning once, until tender-crisp, about 10 minutes.
Cut eggplant and zucchini into 1-inch (2.5 cm) wide strips. Cut pepper into 1-inch (2.5 cm) cubes. Add grilled vegetables and tomatoes to couscous. Add pesto mixture; toss to combine.
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Nutritional facts Per serving: about
- Sodium 385 mg
- Protein 13 g
- Calories 395.0
- Total fat 8 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 72 g
- Iron 24.0
- Folate 45.0
- Calcium 7.0
- Vitamin A 11.0
- Vitamin C 93.0