Confetti Couscous

Submitted by dicentra

"Cooking Light, JULY 2009"

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 8

ingredients

• 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
• 1⁄2 teaspoon fresh ground black pepper, divided
• 2 cups water
• 1 1⁄2 cups reduced-sodium fat-free chicken broth
• 2 cups uncooked israeli couscous
• 3 tablespoons red wine vinegar
• 1 1⁄2 tablespoons Dijon mustard
• 1⁄2 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.