Grilled Vegetable Couscous Salad

Grilled vegetable Couscous Salad 150px Image by: Grilled vegetable Couscous Salad 150px Author: Canadian Living

This colourful salad makes a great summer side dish or vegetarian main course.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2007

Ingredients

Method

In 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.

More couscous recipes:

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

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 93.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Vegetable Couscous Salad

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