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  • 3 tbsp. Della Terra Neapolitan Herb Balsamic
  • 2 tbsps. Basil pesto
  • 1 tbsp. Della Terra Basil Olive Oil
  • ½ tsp. pepper
  • ¾ cup couscous
  • ¾ cup boiling water
  • 1 can chickpeas, drained and rinsed
  • 1 green onion, sliced
  • 1 large eggplant
  • 1 large zucchini
  • 1 sweet yellow pepper, quartered and seeded
  • 1 cup halved grape or cherry tomatoes

Whisk together balsamic, pesto, oil and pepper.
In large bowl, combine couscous with boiling water, let stand, covered, for 5 minutes. Fluff with fork. Fold in chickpeas and green onion.
Cut eggplant and zucchini lengthwise into ½ inch thick slices. Grill eggplant, zucchini and pepper, covered, on greased grill over medium-heat, turning once, until tender, about 10 minutes.
Cut eggplant, zucchini and pepper into 2 inch wide pieces. Add grilled vegetables and tomatoes to couscous. Add pesto mixture and toss to coat.

Prep: 12 minutes
Cook: 10 minutes
Makes: 4 servings