Couscous Salad with Grilled Vegetables

12 40 438
Ingredients Minutes Calories
Prep Cook Servings
25 min 15 min 4
Couscous Salad with Grilled Vegetables
Health Highlights


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)


  1. In a small bowl, whisk together vinegar, pesto, oil, and pepper; set aside.
  2. 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.
  3. 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.
  4. Cut eggplant and zucchini into 1-inch (2.5 cm) wide strips. Cut pepper into 1-inch (2.5 cm) cubes.
  5. Add grilled vegetables and tomatoes to couscous. Add pesto mixture; toss to combine.



  • Replace couscous with quinoa.

Nutrition Facts

Per Portion

Calories 438
Calories from fat 113
Calories from saturated fat 17.7
Total Fat 12.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 4.0 g
Cholesterol 0
Sodium 360 mg
Potassium 883 mg
Total Carbohydrate 72 g
Dietary Fiber 16.8 g
Sugars 17.6 g
Protein 17.7 g

Dietary servings

Per Portion

Grain 1.3
Meat Alternative 0.7
Vegetables 5.8

Energy sources


Meal Type(s)