Grilled Vegetable Couscous Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 395 |
| pro | 13 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 72 g |
| fibre | 14 g |
| chol | 0 mg |
| sodium | 385 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 24 |
| vit A | 11 |
| vit C | 93 |
| folate | 45 |
- Portion size: 4
This colourful salad makes a great summer side dish or vegetarian main course.
Ingredients
-
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
Preparation
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:
Source : Canadian Living Magazine: June 2007
