AuthorMike EgrieCategoryDifficultyIntermediate
Couscous with Vegetable Bruschetta
Yields2 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
Couscous:
  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
  tsp salt
Vegetable Bruschetta:
 2 tsp olive oil
 1 tsp balsamic glaze
  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:
  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
  tsp salt
Vegetable Bruschetta:
 2 tsp olive oil
 1 tsp balsamic glaze
  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.

Couscous with Vegetable Bruschetta
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