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Grilled Vegetable & Couscous Salad

Active Time: 25 minutes
Total Time: 25 minutes • Serves: 8


Herb-Feta Vinaigrette (see recipe)
1 package (10 ounces) plain couscous
2 cups water
1 teaspoon salt, divided
Schnucks nonstick cooking spray
2 medium Roma tomatoes, each cut lengthwise in half
1 medium eggplant (about 12 ounces), cut crosswise into 1-inch-thick slices
1 medium red onion, cut through root end into quarters
1 medium zucchini, cut lengthwise into quarters
1 yellow bell pepper, cut lengthwise into quarters
1/2 teaspoon ground black pepper

1. Prepare outdoor grill for direct grilling over medium heat. Prepare Herb-Feta Vinaigrette as directed on page 4. Prepare couscous as label directs with water and 1/2 teaspoon salt.

2. Meanwhile, spray large rimmed baking pan with nonstick cooking spray. Arrange vegetables in pan; spray top of vegetables with nonstick cooking spray and sprinkle with remaining 1/2 teaspoon salt and black pepper. Place vegetables on hot grill rack; cover and cook 8 to 12 minutes or until vegetables soften and brown, turning occasionally and removing vegetables to same rimmed baking pan as they are done. If desired, when cool enough to handle, remove skin from tomatoes and bell pepper.

3. Transfer couscous to large serving bowl. Cut vegetables into 1-inch chunks and add to bowl with couscous. Add Herb-Feta Vinaigrette and toss to combine. Makes about 8 cups. If not serving right away, cover and refrigerate up to 1 day ahead. Toss well before serving.


Each serving: about 316 calories, 14 g total fat
(3 g saturated), 5 mg cholesterol, 437 mg sodium,
39 g carbohydrate, 5 g fiber, 6 g sugars, 7 g protein

Cook’s Wisdom

For a great side dish salad, prepare as directed, but cut grilled vegetables into 1/2- to 3/4-inch pieces in step 3.