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Ingredients

• 2 baby eggplants, cut into 1/2-inch-thick slices
• 2 yellow squashes, cut into 1/2-inch-thick slices
• 2 red bell peppers, seeded and cut into quarters
• 1/3 cup extra-virgin olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 cups water
• 1 1/2 cups fat-free, less-sodium chicken broth
• 2 cups uncooked Israeli couscous
• 3 tablespoons red wine vinegar
• 1 1/2 tablespoons Dijon mustard
• 1/2 cup chopped fresh basil

Description

Serve This Salad Chilled Or At Room Temperature. You Can Prepare The Recipe Up To A Day Ahead, But Stir In The Basil Just Before Serving.

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