GRILLED VEGETABLE COUSCOUS SALAD
Steps:
- Heat the 2 tablespoons olive oil in a medium saucepan over medium heat. Add the couscous and toast until golden brown. Add 1 1/2 cups water, bring to a boil, then reduce heat to low and simmer until all of the liquid is absorbed, about 12 minutes. Fluff with a fork to separate the grains. Set aside.
- Prepare a grill for medium heat. Toss the zucchini and peppers with the vegetable oil and some salt and pepper. Grill the vegetables, flipping occasionally, until just tender and lightly charred, about 20 minutes. Remove from the grill and, when cool enough to handle, cut into 1-inch pieces. Mix the grilled vegetables together with the couscous.
- In a bowl, whisk together the lemon juice and the remaining 3 tablespoons olive oil. Toss the lemon vinaigrette, feta and mint with the couscous salad. Mix well and season with salt and pepper to taste.
GRILLED PEACH, RICE & ARUGULA SALAD
This hearty salad was created when I needed to clear out some leftovers from the fridge-and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. -Lauren Wyler, Dripping Springs, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- For dressing, whisk together first 6 ingredients., Prepare rice according to package directions; cool slightly. Place peaches on a lightly oiled grill rack over medium heat. Grill, covered, until lightly browned, 6-8 minutes, turning occasionally., To serve, add bacon and 1/4 cup dressing to rice. Line a platter with arugula; top with rice mixture and peaches. Drizzle with remaining dressing; top with cheese.
Nutrition Facts : Calories 218 calories, Fat 11g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 530mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
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