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Israeli Couscous Salad with Grilled Summer Vegetables
MARTHA STEWART15Ingredients
65Minutes
520Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 zucchini (medium, halved lengthwise)
- 1 yellow squash (medium, halved lengthwise)
- 1 Japanese eggplant (halved lengthwise)
- 1 red onion (medium, halved and sliced into 1/2-inch-thick rings)
- 1 red bell pepper (medium)
- ground black pepper
- coarse salt
- 8 Tbsp. extra-virgin olive oil (plus more for vegetables)
- 1 1/4 cups Israeli couscous
- 3 Tbsp. lemon juice (freshly squeezed)
- 1 clove garlic (minced)
- 2 tsp. ground sumac
- 1 cup grape tomatoes (small, halved)
- 1 Tbsp. fresh flat leaf parsley (chopped)
- 2 Tbsp. basil (thinly sliced)
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium210mg9% |
| Potassium930mg27% |
| Protein11g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber9g36% |
| Sugars9g |
| Vitamin A35% |
| Vitamin C130% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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