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 tsp. salt, divided
½ tsp. freshly ground pepper, divided
2 cups water
1½ cups fat-free, less-sodium chicken broth
2 cups uncooked Israeli couscous
3 Tbsp. red wine vinegar
1½ Tbsp. Dijon mustard
½ cup chopped fresh basil

INSTRUCTIONS

Prepare grill to medium-high heat.

Brush eggplant, squash and bell peppers evenly with 4 tsp. oil. Sprinkle evenly with ¼ tsp. salt and ¼ tsp. pepper. Place vegetables on a grill rack; grill 3 minutes on each side or until slightly charred. Cool and chop. Place vegetables in a large bowl.

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. Add couscous, remaining ¾ tsp. salt, and remaining ¼ tsp. pepper to vegetable mixture; toss.

Combine vinegar and mustart in a medium bowl, stirring well. Gradually add remaining ¼ cup oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinegar mixture over couscous mixture; toss to coat. Stir in basil. Yield: 8 servings (1 cup each).