Grilled Vegetable and Israeli Couscous Salad

By blum099

Nutritional Info
Per serving: about -
cal 212
pro 5 g
total fat 10 g
sat. fat 1 g
carb 27 g
fibre 3 g
chol 0 mg
sodium 226 mg
potassium 346 mg
% RDI: -
calcium 2
iron 6
vit A 5
vit C 8
folate 15

Ingredients

• 15 time: 15 minutes
• 15 1 : 15 minutes Stand: 1 hour
• 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.

Preparation

Step 1

Preparation In 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 sa< 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.