Couscous Salad with Grilled Vegetables

11 40 481
Ingredients Minutes Calories
Prep Cook Meals
25 min 15 min 1
Couscous Salad with Grilled Vegetables
Health Rating

Ingredients for 1 meal

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3/4 tbsp Balsamic vinegar
1/8 tsp Black pepper
1/2 cup Chickpeas canned (drained, rinsed)
1/4 eggplant Eggplant
1/4 stalk(s) Green onion, scallion, ramp (chopped)
1/4 tbsp Olive oil
1/2 tbsp Pesto
1/4 medium pepper(s) Sweet yellow pepper (quartered)
1/4 cup Whole wheat couscous, dry
1/4 medium Zucchini
1/4 cup Сherry tomato (halved)


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. Alternatively, you could also broil the eggplant, zucchini and yellow pepper on a baking sheet until tender-crisp.

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.

Nutrition Facts

Per Portion

Calories 481
Calories from fat 91
Calories from saturated fat 11.5
Total Fat 10.1 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.9 g
Cholesterol 0 mg
Sodium 397 mg
Potassium 923 mg
Total Carbohydrate 81 g
Dietary Fiber 17.8 g
Sugars 8.7 g
Protein 15.9 g

Dietary servings

Per Portion

Grain 1.3
Meat Alternative 0.7
Vegetables 5.8

Energy sources