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Couscous with Vegetable Bruschetta

Couscous with Vegetable Bruschetta

Prep time: 15 minutes
Grill Time: 10 minutes
Serves: 2


  • ⅔ cup dry couscous
  • 1 green onion, thinly sliced
  • ¼ cup chopped cucumber
  • ¼ cup diced yellow and/or red bell peppers
  • 1½ teaspoons lemon juice
  • 1 teaspoon olive oil
  • ½ teaspoon lemon zest
  • ⅛ teaspoon salt

Vegetable Bruschetta:

  • 2 teaspoons olive oil
  • 1 teaspoon balsamic glaze
  • ⅛ teaspoon ground black pepper
  • 1 package (5 ounces)
  • ShopRite Store Made Grilled Vegetables, chopped
  • ¼ cup drained and rinsed chickpeas
  • 1 tablespoon chopped drained sun-dried tomatoes in oil
  • 1 teaspoon chopped fresh basil


  1. Prepare couscous as label directs; fl uff with fork. Transfer to medium bowl; cool. Stir in onion, cucumber, bell peppers, lemon juice, oil, lemon zest and salt.
  2. In medium bowl, whisk garlic, oil, balsamic glaze and black pepper; add grilled vegetables, chickpeas, tomatoes and basil and toss.
  3. Serve vegetable mixture over couscous.

Per serving: 396 Calories, 13g Fat (2g Saturated), 0mg Cholesterol, 529mg Sodium,
59g Carbohydrates, 7g Fiber, 6g Sugars, 1g Added Sugars, 11g Protein

Dietitian Tip: Pump up the protein with Johnsonville Flame-Grilled Chicken Breast.

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