Roasted Vegetable Couscous Salad

1. 1

   Prepare couscous according to package directions, except omit butter or olive oil. Set aside to cool.

2. 2

   Meanshile, heat oven to broil. In large bowl, toss eggplant and bell peppers with 2 Tbl olive oil and garlic until coated thoroughly. In a rimmed baking dihs. spread vegetables in one layer. Broil on top rack 4 to 6 minutes until eggplant is evenly golden brown, stirring frequently.

3. 3

   In large bowl, combine remaining 2 Tbl olie oil, vinegar, basil and black pepper. Add prepared couscous and roasted vegetables, tossing to coat evenly. Chill 2 hours or overnight. Stir in cheese just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.