Couscous Salad with Grilled Vegetables

Health Highlights

Ingredients

3 tbsp	Balsamic vinegar
2 tbsp	Basil pesto
1 tbsp	Olive Oil, Extra Virgin
1/2 tsp	Black pepper
1 cup	Couscous, whole wheat, dry
3/4 cup	Water
2 cup	Chickpeas, canned, drained (drained, rinsed)
1 stalk(s)	Green onion (chopped)
1 eggplant	Eggplant
1 medium	Zucchini
1 medium pepper(s)	Yellow bell pepper
1 cup	Cherry Tomatoes (halved)

In a small bowl, whisk together vinegar, pesto, oil, and pepper; set aside.
In a large bowl, combine couscous with 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.

Gluten-Free

Calories 448

Calories from fat 109

Calories from saturated fat 17.7

Total Fat 12.1 g

Saturated Fat 2.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.6 g

Monounsaturated Fat 4.0 g

Cholesterol 0

Sodium 410 mg

Potassium 967 mg

Total Carbohydrate 75 g

Dietary Fiber 16.9 g

Sugars 17.6 g

Protein 18.5 g