Recipes / Colorful Couscous Salad

Ingredients

• 1 each Small Zucchini
• 1 each Small Eggplant
• 1 each Small Yellow Squash
• 1/4 cup Olive Oil
• As Needed Salt and Pepper
• 2 each Ears of Corn, Husked
• 1/4 cup Couscous
• 2 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Balsamic Vinegar
• 1 5/6 cups Furmano's Italian Style Diced Tomatoes with Basil, Garlic & Oregano
• 2 cups Furmano's Red Kidney Beans, Rinsed & Drained
• 1 each Orange Bell Pepper, Finely Chopped
• 1/2 teaspoon Dijon Mustard
• As Needed Lettuce Leaves

Preparation

1. Cut the zucchini, eggplant and yellow squash lengthwise 1/4" thick.
2. Brush the zucchini, eggplant, and yellow squash with olive oil and sprinkle with salt and pepper.
3. Heat a grill to medium-low and grill zucchini, eggplant, and yellow squash, turning them over as needed, until tender and browned (but still intact).
4. Grill the corn until lightly charred on all sides. (As an option, you can also roast the vegetables under a broiler.)
5. Remove all vegetables from the grill and allow to cool, then chop the vegetables into cubes and cut the corn off the cobs.
6. Meanwhile, bring 1 cup of water to a boil.
7. Stir in the couscous, cover the pot, and shut off the heat. Let it sit for 10 to 15 minutes, then fluff with a fork.
8. To make the dressing, in a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and mustard.
9. Combine the roasted vegetables, corn, Furmano's Italian Style Diced Tomatoes, Furmano's Red Kidney Beans, and bell pepper in a large bowl.
10. Pour in the dressing and mix well. Season with salt and pepper as desired.
11. Chill for 2 hours then return to room temperature before serving.
12. Place lettuce leaves on a serving platter. Mound the salad neatly over the leaves and serve.