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Ingredients
3 tbsp (45 mL) balsamic vinegar
2 tbsp (25 mL) prepared pesto
1 tbsp (15 mL) extra-virgin olive oil
1/2 tsp (2 mL) pepper
3/4 cup(175 mL) whole grain couscous
1 can chickpeas, drained and rinsed
1 green onions, sliced
1 eggplant
1 zucchinis
1 sweet yellow peppers, quartered
1 cup (250 mL) halved grape tomato or cherry tomatoes
Preparation:
In small bowl, whisk together vinegar, pesto, oil and pepper; set aside.
In large bowl, combine couscous with 3/4 cup (175 mL) boiling water; cover and let stand for 5 minutes. Fluff with fork; fold in chickpeas and green onion.
Cut eggplant and zucchini lengthwise into 1/4-inch (5 mm) thick slices. Place eggplant, zucchini and yellow pepper on greased grill over medium-high heat; close lid and grill, turning once, until tender-crisp, about 10 minutes.
Cut eggplant and zucchini into 1-inch (2.5 cm) wide strips. Cut pepper into 1-inch (2.5 cm) cubes. Add grilled vegetables and tomatoes to couscous. Add pesto mixture; toss to combine.
