Mediterranean Couscous Salad

Posted by CK in couscous, mediterranean, recipe, salad, vegetarian

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I often have leftover vegetables that I don't know what to do with before they go bad, and always end up using them up in a stir-fry or in a grilled vegetable sandwich. However, there are other ways to use leftover vegetables. 

In the spirit of mediterranean dishes, this recipe was suggested by williamcooks, a chef with great recipes and cooking techniques I follow on Twitter. I haven't tried it yet, but it sure sounds delicious! If you decide to try it before me, let me know how it is! Enjoy! (source: http://notecook.com/salads/mediterranean-couscous-salad/)

Ingredients:

- 1 sm. eggplant, peeled
- 1 sm. zucchini
- 1 sm. yellow squash
- 1 red onion, cut into 6 slices
- 6 tbsp. extra-virgin olive oil, divided
- 1 tsp. kosher salt, divided
- Coarsely ground black pepper
- 3 c. dry Israeli couscous
- 6 tbsp. lemon juice
- 1 c. (4 oz.) crumbled feta cheese
- 1 pt. cherry tomatoes, cut into halves
- 2 tbsp. slivered basil

Preparation:

1. Prepare grill.
2. Cut eggplant & squashes lenghtwise into 1/4″ thick strips. Brush eggplant, squash & onions w/ 2 tbsp. olive oil, & season w/ 1/2 tsp. salt & pepper. Place crosswise on grill grate. Cover & grill over direct heat 1-2 min. on ea. side.
3. Place couscous in a pan. Add enough water to cover by 2″. Bring to boil. Reduce heat & simmer, covered til tender, about 10 min. Drain & place in lg. bowl.
4. Combine lemon juice, remaining olive oil, & remaining 1/2 tsp. salt. Whisk well. Pour over couscous. Add cheese, tomatoes, basil & grilled vegetables. Toss well.

Serves 8.


Nutritional Information:
Per serving; 370 cal.; 15 g. fat; 15 mg. chol.; 10 g. pro.; 50 g. carbs.; 5 g. fiber; 450 mg. sodium.