Couscous Salad with Grilled Vegetables

Couscous Salad with Grilled Vegetables

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


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)

Instructions


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 488
Calories from fat 104
Calories from saturated fat 12.4
Total Fat 11.6 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 3.2 g
Cholesterol 0
Sodium 272 mg
Potassium 827 mg
Total Carbohydrate 78 g
Dietary Fiber 19.4 g
Sugars 13.4 g
Protein 17.7 g

Dietary servings

Per Portion


Grain 1.3
Meat Alternative 0.7
Vegetables 5.8

Energy sources


Pygal64%459.255184812232.66534455421%292.256975299196.10639792715%341.338358635116.22601960764%21%15%CarbohydratesFatProtein
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