Confetti Couscous

dicentra's Note:

Cooking Light, JULY 2009

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 2 baby eggplants , cut into 1/2-inch-thick slices
• 2 yellow squash , cut into 1/2-inch-thick slices
• 2 red bell peppers , seeded and cut into quarters
• 1⁄3; cup extra virgin olive oil , divided
• 1 teaspoon salt , divided
• ½ teaspoon fresh ground black pepper , divided
• 2 cups water
• 1 ½ cups reduced-sodium fat-free chicken broth
• 2 cups uncooked israeli couscous
• 3 tablespoons red wine vinegar
• 1 ½ tablespoons Dijon mustard
• ½ cup chopped fresh basil

Directions:

1. Prepare grill to medium-high heat.
2. Brush eggplant, squash, and bell peppers evenly with 4 teaspoons oil. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
3. Place vegetables on grill rack; grill 3 minutes on each side or until slightly charred. Cool and chop. Place vegetables in a large bowl.
4. Bring 2 cups water and broth to a boil in a medium saucepan. Stir in couscous. Reduce heat, and simmer 8 minutes or until couscous is tender.
5. Drain and rinse with cold water. Add couscous, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper to vegetable mixture; toss.
6. Combine vinegar and mustard in a medium bowl, stirring well. Gradually add remaining 1/4 cup oil to vinegar mixture, stirring constantly with a whisk.
7. Drizzle vinegar mixture over couscous mixture; toss to coat. Stir in basil.