Confetti Couscous

Total Time: 25 mins Preparation 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
• 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

Recipe

• 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.