Friday, 18 June 2010

Weekend Recipe Blog Hop - Grilled Vegetable Couscous Salad

I'm feeling adventurous and decided to start a Weekend Recipes blog hop! I am someone who only cooks on the weekend, or on my days off... so it's a perfect idea for this type of thing.


<a href="http://amoroccan-acat-and-my-bigass.blogspot.com/"><img src="http://1.bp.blogspot.com/_8If77NE0SuM/TAvhlGWTn9I/AAAAAAAAAcE/klM21g4q8dg/s320/Weekend+Banner.jpg" /></a>

Here's how it works:

Create a new Weekend Recipes blog post. Include the Weekend Recipes button by copying and pasting the code above. (You are also welcome to copy and paste these instructions in their entirety, or any portion of this Weekend Recipes blog post!)

Add your blog name and the URL of your post to the MckLinky (Just click on button & it will bring you to original page).

Follow as many other blogs as you want. The more you follow, the more that will follow you back! Be sure to tell them that you're following from Weekend Recipes! You may also want to leave a link to your blog so they can return your follow more easily. When you get a new follower through Weekend Recipes, be sure to follow them back! It's just common courtesy. :)













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.


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