Serves 4
lemon vinaigrette
3T fresh lemon juice
¼c white balsamic vinegar
¾c olive oil
¼t salt
⅛t black pepper
salad
8oz Isareli couscous
¼c red onion, thinly sliced
1 med zucchini, cut in half lengthwise
1 small Japanese eggplant, cut in half lengthwise
½ea red & yellow pepper
¼c fresh mint chopped
¼c fresh basil chopped
1c feta cheese crumbled
1. Combine lemon juice, vinegar, s&p
2. Slowly drizzle in olive oil, whisking to blend
3. Cook couscous, drain, cool, drizzle with oil
4. Soak onion in cold water 1 min, drain
5. Brush zucchini, eggplant & peppers with oil; grill/broil 3-5 min per side
6. Cool veggies, cut ½” dice
7. Mix grilled veggies, onion, couscous & vinaigrette
8. Before serving add herbs & feta cheese; toss
Recent Comments