Recipes

CONFETTI COUSCOUS Pine Nut & Garlic

Serves 8
1 baby eggplant, cut into ½ inch thick slices
1 yellow squash, cut into ½ inch thick slices
1 red bell peppers, seeded and cut into quarters
⅓ cup extra virgin olive oil
¼ teaspoon salt
¼ teaspoon grown black pepper
3 cups fat free, less sodium chicken broth
3 tablespoons red wine vinegar
1 ½ tablespoons Dijon mustard
¼ cup chopped fresh basil

1.       Prepare grill to medium-high heat.
2.       Brush eggplant, squash, and bell peppers evenly with 4 teaspoons of olive oil. Sprinkle evenly with ¼ teaspoon salt and ¼ teaspoon pepper. Place vegetables on grill rack; grill 3 minutes on each side or until slightly charred, cool & chop. Place vegetables in a large bowl.
3.       Cook Couscous with Garlic & Pine Nuts according to package directions. Add couscous to the chopped vegetables and toss.
4.       In a small bowl combine vinegar and mustard, stirring well. Gradually add remaining olive oil to mixture, stirring constantly with a whisk. Drizzle vinegar mixture over couscous mixture; toss to coat. Salt & pepper to taste. Stir in basil.
Note: This salad can be served chilled or at room temperature, but stir in basil just before serving.