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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: June 2010
- 2 cups Israeli couscous
- 1 eggplant
- 1 1/4 teaspoon salt
- 2 zucchinis
- 1 red onion
- 3 portobello mushroom caps
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon pepper
- 1/3 cup chopped fresh parsley
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 226 mg
- Protein 5 g
- Calories 212.0
- Total fat 10 g
- Potassium 346 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 27 g
- Iron 6.0
- Folate 15.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 8.0