Confetti Couscous

This side dish sounds like a party and is pretty and tasty enough to serve at one. Serve chilled or at room temperature, and add basil just before serving. Cooking Light, July 2009 – Terry

Ingredients

• 2 baby eggplants, cut into ½”-thick slices
• 2 yellow squashes, cut into ½”-thick slices
• 2 red bell peppers, seeded and cut into quarters
• ⅓ cup extra-virgin olive oil, divided
• 1 teaspoon salt, divided
• ½ teaspoon freshly ground pepper, divided
• 2 cups water
• 1½ cups fat-free, less-sodium chicken broth
• 2 cups uncooked Israeli couscous
• 3 tablespoons red wine vinegar
• 1½ tablespoons Dijon mustard
• ½ cup fresh basil, chopped

Instructions

1. Prepare grill to medium-high heat.
2. Brush eggplant, squash and bell peppers evenly with 4 teaspoon olive oil. Sprinkle evenly with ¼ teaspoon salt and ¼ teaspoon pepper.
3. Place vegetables on a grill rack and 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. Drain and rinse with cold water.
5. Add couscous, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper to vegetable mixture; toss.
6. In a medium bowl whisk together vinegar and mustard. Gradually add remaining ¼ cup oil to vinegar mixture, stirring constantly with a whisk.
7. Drizzle vinegar mixture over couscous mixture and toss to coat.
8. Stir in basil right before serving. Yield: 8 servings (1 cup each).