Confetti Couscous

I made this Israeli couscous salad to have with the chicken. It did take a little bit of work, but it was very easy and really good. The only change I made was to cook it in a grill pan in the house, and I cut the recipe in half.

Confetti Couscous
Cooking Light

2 baby eggplants, cut into 1/2-inch-thick slices
2 yellow squashes, 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 freshly ground black pepper, divided
2 cups water
1 1/2 cups fat-free, less-sodium chicken broth
2 cups uncooked Israeli couscous
3 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
1/2 cup chopped fresh basil

Prepare grill to medium-high heat.

Brush eggplant, squash, and bell peppers evenly with 4 teaspoons oil. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place vegetables on 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 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper to vegetable mixture; toss. 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. Drizzle vinegar mixture over couscous mixture; toss to coat. Stir in basil.

8 servings

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