Grilled summer vegetable salad with minted couscous (hl)

4 Servings

Ingredients

Quantity Ingredient
---vegetable salad---
1 large Zucchini; sliced 1/4 inch thick
1 large Yellow squash; sliced 1/4 inch thick
1 Red pepper
1 Yellow pepper
1 large Tomato; sliced 1/4 inch thick
1 Red onion; sliced 1/4 inch thick
1 Fennel bulb; cut in half
Chopped garlic clove
1 pinch Cayenne pepper
1 pinch Cumin
1 pinch Ground coriander
Salt and pepper; to taste -couscous---
2 cups Couscous; cooked
1 bunch Chopped fresh mint
1 Lime; juice of
Salt and pepper to taste -vinaigrette---
1 teaspoon Nicoise olives; finely chopped
2 ounces Balsamic vinegar
2 ounces Extra-virgin olive oil
Salt and pepper

Directions

Grill the vegetables until tender. Remove skin of pepper after grilling and cut in half. Remove seeds and dice into large cubes. Dice other vegetables and mix all ingredients for salad. In a separate bowl mix couscous, mint, lime, salt and pepper. In a third bowl mix vinegar, olives, salt and pepper. Whisk in olive oil. In a picnic salad bowl arrange vegetables, couscous and vinaigrette until everything is utilized. Decorate with mint leaves.

Yield: 4 servings

Nutritional information: 525 calories and 15 grams of fat per serving Courtesy of Exec. Chef David Ruggerio, Le Chantilly Restaurant Originally titled: GRILLED SUMMER VEGETABLE SALAD WITH MINTED COUSCOUS AND BLACK OLIVE VINAIGRETTE

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHG127 Posted to MC-Recipe Digest V1 #799 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997

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