Confetti Couscous Recipe

Name: Confetti Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Prepare grill to medium-high heat.
2
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.
3
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.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Confetti Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Confetti Couscous

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