Categories: Salad

Ingredients

• 1 small eggplant, peeled
• 1 small zucchini
• 1 small yellow squash
• 1 red onion, cut into six slices
• 6 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• coarsly ground black pepper
• 3 cups dry Israeli couscous
• 6 tablespoons lemon juice
• 1 cup crumbled feta
• 1 pint cherry tomatoes, cut into halves
• 2 tablespoons slivered basil

Directions

1. Preheat grill.

2. Cut eggplant and squashes lengthwise into 1/4 inch thick strips.

3. Brush eggplant, squashes, and onions with 2 tablespoons olive oil, and season with 1/2 teaspoon salt and pepper.

4. Cover and grill over direct heat 1 to 2 minutes on each side.

5. Place couscous in pan.

6. Cover with 2 inches of water.

7. Bring to a boil.

8. Reduce heat and simmer, covered until tender, about 10 minutes.

9. Drain and place in a large bowl.

10. Combine lemon juice, remaining olive oil and 1/2 teaspoon salt.

11. Whisk well.

12. Pour over couscous.

13. Add cheese tomatoes, basil, and grilled vegetables.

14. Toss well.

15. 370 calories, 15 g fat, 15 mg cholesterol, 10 g protein, 50 g carbohydrates, 5 g fiber, 450 mg sodium

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