Tested till perfect Grilled Vegetable Couscous Salad

Grilled Vegetable Couscous Salad

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

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: June 2007

Recipe5 out of 5 based on 3 ratings.
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  • Portion size 4


    3 tbsp (50 mL) balsamic_vinegar
    2 tbsp (25 mL) prepared pesto
    1 tbsp (15 mL) extra-virgin olive_oil
    1/2 tsp (2 mL) pepper
    3/4 cup (175 mL) whole wheat couscous
    1 can (19 oz/540 mL) chickpeas, drained and rinsed
    1 green_onion, sliced
    1 eggplant
    1 zucchini
    1 sweet yellow pepper, quartered
    1 cup (250 mL) halved grape or cherry_tomatoes
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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.

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Nutritional Information Per serving: about

cal 395 pro 13g total fat 8g sat. fat 1g
carb 72g fibre 14g chol 0mg sodium 385mg

% RDI:

calcium 7 iron 24 vit A 11 vit C 93
folate 45
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