VEGETABLE COUSCOUS SALAD

Vegetable Couscous Salad image

This salad is great as a side with any kind of grilled meat or fish. If you want to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta cheese. -Patricia Levenson, SANTA ANA, California

Provided by Taste of Home

Time 45m

Yield 10 servings.

Number Of Ingredients 22

Ingredients

1/2 cup olive oil
1/3 cup balsamic vinegar
4 teaspoons capers, drained
4 teaspoons lemon juice
2 garlic cloves, minced
3/4 teaspoon Dijon mustard
1-1/4 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 package (10 ounces) uncooked couscous
2 medium zucchini or yellow summer squash, halved lengthwise
2 medium sweet yellow or red peppers, quartered
1 Japanese eggplant, halved lengthwise
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup grape tomatoes, halved
1/2 cup Greek olives, pitted and sliced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil

Steps:

In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.

Nutrition Facts : Calories 272 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges