ROASTED VEGETABLE COUSCOUS SALAD
Steps:
- 1-prepare near east couscous according to package directions except omit butter or olive oil. set aside to cool for 10 mins. 2-meanwhile heat oven to broil. In a large bowl toss eggplant and bell peppers with 2 tablespoongs of olive oil and garlic until coated thoroughly. On a cookie sheet with borders spread out vegetables in one layer. Broil on top rack for 4-6 minutes or until eggplant is evenly golden brown, stirring frequently. 3-In a large bowl combine remaining 2 tablespoons olive oil, vinagar, basil and black pepper. Add couscous and roasted vegetables tossing to coat evenly. Chill 2 hours or overnight. Stir in cheese just before serving.
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Check it out »#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #salads #vegetables #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #pasta-rice-and-grains
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