Curried Couscous Salad

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Curried Couscous Salad

Curried Couscous Salad
1 (14.5- oz.) can reduced-sodium chicken broth
1 tbsp. butter
1 (10- oz.) box Near East Whole Wheat Couscous
6 slices peeled eggplant, about 1/ -inch thick
1 medium red bell pepper stemmed, seeded and quartered
1/2 cup green onions sliced
3/4 cup balsamic vinaigrette
2 tsp. curry powder
Prep time: 15 minutes, Cook time: 20 minutes, Chill time: at least 1 hour

Bring broth and butter to a boil in a medium saucepan. Stir in couscous; cover and remove from heat. Let stand for 5 minutes, then fluff with a fork. Grill eggplant and bell pepper on a well-oiled grill for about 3 to 5 minutes on each side to lightly char. Remove and cut into 1/2-inch cubes. Add to couscous with green onions. Whisk together vinaigrette and curry; add to couscous mixture, tossing well to coat. Cover and refrigerate for at least 1 hour, stirring occasionally.

Makes 6 servings.
Nutritional Information:
260 calories, 8 g protein, 8 g total fat (2 g sat., 0 g trans), 42 g carbohydrate, 3 g fiber, 6 g sugar, 5 mg cholesterol, 460 mg sodium, 5 points


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