Couscous Salad with Grilled Vegetables

Couscous Salad with Grilled Vegetables

Health Rating
Prep Cook Ready in Servings
25 min 15 min 40 min 4


3 tbsp Balsamic vinegar
1/2 tsp Black pepper
2 cup Chickpeas, canned, drained (drained, rinsed)
1 eggplant Eggplant
1 stalk(s) Green onion, scallion, ramp (chopped)
1 tbsp Olive oil
2 tbsp Basil pesto
1 medium pepper(s) Yellow bell pepper (quartered)
1 cup Couscous, whole wheat, dry
1 medium Zucchini
1 cup Cherry Tomatoes (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 508  
Calories from fat 106  
Calories from saturated fat 12.6  
Total Fat 11.8  g
Saturated Fat 1.4  g
Trans Fat 0.0  g
Polyunsaturated Fat 1.9  g
Monounsaturated Fat 3.2  g
Cholesterol 0  mg
Sodium 286  mg
Potassium 843  mg
Total Carbohydrate 82  g
Dietary Fiber 20.2  g
Sugars 13.7  g
Protein 18.6  g

Dietary servings

Per Portion

Grain 1.3
Meat Alternative 0.7
Vegetables 5.9

Energy sources

Pygal 64% 458.844958203 233.516685552 21% 292.251204001 195.459674671 15% 341.070816942 116.357891646 64% 21% 15% Carbohydrates Fat Protein
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