Couscous:
⅔ cup dry couscous
1 green onion, thinly sliced
¼ cup chopped cucumber
¼ cup diced yellow and/or red bell peppers
1 ½ tsp lemon juice
1 tsp olive oil
½ tsp lemon zest
⅛ tsp salt
Vegetable Bruschetta:
2 tsp olive oil
1 tsp balsamic glaze
⅛ tsp ground black pepper
5 oz ShopRite Store Made Grilled Vegetables, chopped
¼ cup drained and rinsed chickpeas
1 tbsp chopped drained sun-dried tomatoes in oil
1 tsp 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.
Dietitian Tip: Pump up the protein with Johnsonville Flame-Grilled Chicken Breast.
Ingredients
Couscous:
⅔ cup dry couscous
1 green onion, thinly sliced
¼ cup chopped cucumber
¼ cup diced yellow and/or red bell peppers
1 ½ tsp lemon juice
1 tsp olive oil
½ tsp lemon zest
⅛ tsp salt
Vegetable Bruschetta:
2 tsp olive oil
1 tsp balsamic glaze
⅛ tsp ground black pepper
5 oz ShopRite Store Made Grilled Vegetables, chopped
¼ cup drained and rinsed chickpeas
1 tbsp chopped drained sun-dried tomatoes in oil
1 tsp chopped fresh basil
Directions
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.