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Couscous Salad With Summer Vegetables

Healthy.Eater's picture
  Chicken stock/Low sodium chicken broth 1 1⁄2 Cup (24 tbs)
  Couscous 1 Cup (16 tbs)
  Eggplants 3 Small, halved lengthwise and sliced 1/2 inch thick
  Zucchini 1 Medium, halved lengthwise and sliced 1/2 inch thick
  Garlic 2 Clove (10 gm), minced
  Ground cinnamon 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Canned chickpeas 10 1⁄2 Ounce, drained and rinsed (1 Can)
  Plum tomatoes 2 , diced
  Red onion 1 Small, finely chopped
  Minced parsley/Minced mint 2 Tablespoon
  Orange juice 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Grated orange rind 1 Teaspoon
  Dijon mustard 1 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Olive oil 2 Tablespoon

1 In a medium-size saucepan, bring the stockto a boil; stirin 1 teaspoon of the olive oil and the couscous.
Cover, remove from the heat, and let stand for 10 minutes.
2 Meanwhile, in a 1 0-inch nonstick skillet, heat the remaining 2 teaspoons of oil over moderate heat until very hot but not smoking.
Add the eggplants and saute, stirring, for 2 minutes.
Add the zucchini, garlic, cumin, cinnamon, salt, and pepper; saute, stirring, for 1 minute.
Add the water, cover, and cook 1 to 2 minutes longeror until the vegetables are crisp-tender.
3 To make the dressing: In a large bowl, combine the orange juice, lemonjuice, lemon rind, mustard, salt, and pepper, then whisk in the oil.
Add the couscous, vegetable mixture, chick peas, tomatoes, onion, and mint and toss to combine.
The salad will keep, refrigerated, for 2 days.

Recipe Summary

Difficulty Level: 
Side Dish
Summer, Healthy

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