Categories: Salad
Ingredients
- 1 small eggplant, peeled
- 1 small zucchini
- 1 small yellow squash
- 1 red onion, cut into six slices
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- coarsly ground black pepper
- 3 cups dry Israeli couscous
- 6 tablespoons lemon juice
- 1 cup crumbled feta
- 1 pint cherry tomatoes, cut into halves
- 2 tablespoons slivered basil
Directions
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Preheat grill.
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Cut eggplant and squashes lengthwise into 1/4 inch thick strips.
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Brush eggplant, squashes, and onions with 2 tablespoons olive oil, and season with 1/2 teaspoon salt and pepper.
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Cover and grill over direct heat 1 to 2 minutes on each side.
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Place couscous in pan.
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Cover with 2 inches of water.
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Bring to a boil.
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Reduce heat and simmer, covered until tender, about 10 minutes.
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Drain and place in a large bowl.
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Combine lemon juice, remaining olive oil and 1/2 teaspoon salt.
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Whisk well.
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Pour over couscous.
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Add cheese tomatoes, basil, and grilled vegetables.
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Toss well.
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370 calories, 15 g fat, 15 mg cholesterol, 10 g protein, 50 g carbohydrates, 5 g fiber, 450 mg sodium