Confetti Couscous

By Snoo

Serve this salad chilled or at room temperature. You can prepare the recipe up to a day ahead, but stir in the basil just before serving.

serving size: 1 cup
Cal 271
Fat 10g
Protein 7g
Carb 39g
Fiber 4g
Sodium 453mg

Ingredients

• Ingredients:
• 2 baby eggplants, cut into 1/2-inch-thick slices
• 2 yellow squashes, cut into 1/2-inch-thick slices
• 2 red bell peppers, seeded and cut into quarters
• 1/3 cup extra-virgin olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 cups water
• 1 1/2 cups fat-free, less-sodium chicken broth
• 2 cups uncooked Israeli couscous
• 3 tablespoons red wine vinegar
• 1 1/2 tablespoons Dijon mustard
• 1/2 cup chopped fresh basil

Details

Servings 8

Preparation

Step 1

1. Prepare grill to medium-high heat.

2. Brush eggplant, squash, and bell peppers evenly with 4 teaspoons oil. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place vegetables on grill rack; grill 3 minutes on each side or until slightly charred. Cool and chop. Place vegetables in a large bowl.

3. Bring 2 cups water and broth to a boil in a medium saucepan. Stir in couscous. Reduce heat, and simmer 8 minutes or until couscous is tender. Drain and rinse with cold water. Add couscous, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper to vegetable mixture; toss. Combine vinegar and mustard in a medium bowl, stirring well. Gradually add remaining 1/4 cup oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinegar mixture over couscous mixture; toss to coat. Stir in basil.