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Couscous & Roasted Vegetable Salad

1 10-ounce package couscous
1 red bell pepper cut into 1-inch pieces
1 yellow bell pepper cut into 1-inch pieces
3 cloves garlic, minced
1 medium eggplant, peeled, seeded and chopped into 1-inch pieces
5 tablespoons olive oil, divided
1/3 cup red wine vinegar
1/4 cup chopped fresh basil, or 4 teaspoons dried basil
1/4 teaspoon black pepper
4 ounces feta cheese, crumbled

Prepare couscous according to package directions, omitting shortening. Fluff; cool 10 minutes.

Heat oven to broil. In large bowl, toss bell peppers, garlic and eggplant with 2 tablespoons oil until thoroughly coated. Spread out vegetables on a 10x15-inch pan. Broil on top rack 4 to 6 minutes or until eggplant is evenly browned, stirring often.

In large bowl, combine 3 tablespoons oil, vinegar, basil and pepper. Add couscous and vegetables; toss. Chill 2 hours or overnight. Stir in cheese just before serving. Makes 8 cups.

Nutritional Information
Each 1-cup serving provides: 268 calories, 7 g protein, 32 g carbohydrates, 3 g fiber, 12 g fat, 13 mg cholesterol, 0.8 mg iron, 312 mg sodium.