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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
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.
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