Grilled Vegetables Salad with Couscous

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Grilled Vegetables Salad with Couscous
Edmond LUK, registered dietitian (Canada) and Training and Development Officer of Hong Kong Dietitians Association said, "Couscous and the vegetables in this recipe are high in dietary fibre and good for the digestive system. Compared with regular white salad dressings, this balsamic dressing has a lower fat content. Used in the dressing is olive oil, which consists of unsaturated fatty acids that are good for cardiovascular health."
Ingredients: (Serve 4)
Eggplant200 g
Zucchini200 g
Red pepper100 g
Yellow pepper100 g
Green pepper100 g
Red onion100 g
Leek50 g
Couscous20 g
Sage10 g
Water250 mL
Garlic (sliced)10 g
Olive oil2 teaspoons
Salt1/8 teaspoon
Ground black pepper1/8 teaspoon
Balsamic Sauce:
Balsamic vinegar4 teaspoons
Olive oil4 teaspoons
Salt1/8 teaspoon
Ground black pepper1/8 teaspoon
Red wine10 mL
Cooking Method:
1.Chop the eggplant, zucchini, red, yellow and green pepper, red onion and leek into a length of around 1 cm.
2.Marinate all vegetables with garlic, olive oil, sage, salt and black pepper. Grill them in an oven at 180℃ for 15 minutes until done
3.Boil some water. Cook the couscous for 10 minutes until done and set aside.
4.Mix the ingredients for balsamic sauce. Set aside.
5.Arrange all grilled vegetables on a plate and put the cooked couscous on top. Serve with the balsamic sauce on a separate sauce dish.
Per serving:
Energy (kcal)109
Carbohydrate (g)19
Protein (g)3
Fat (g)3
Sodium (mg)85
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Bookworm Café Limited
Extract from CookSmart, Issue 20