Prep time: 20 minutes
Cook time: 40 minutes
Chill time: 30 minutes
Serves: 8
2 cups halved Lindsay Black Ripe Pitted Olives
8 cups prepared couscous, chilled
2 teaspoons chopped fresh thyme
1 teaspoons fresh, chopped rosemary
1 cup Spanish Olive Drizzle*
1/4 cup capers
2 large zucchini, 1/2-inch lengthwise sliced
3 large leeks, white part only, sliced lengthwise
2 red bell peppers, seeded, quartered
10 garlic cloves, peeled
1/4 cup canola oil
Salt and pepper to taste (optional)Prepare medium-hot fire on your grill. Combine first six ingredients in large bowl. Cover and reserve. Arrange zucchini, leeks, bell peppers and garlic on grill pan. Brush with canola oil and sprinkle as desired with salt and pepper. Cook until tender. Cool vegetables and cut into 1/2-inch dice; chop garlic.
Add vegetables and garlic to reserved couscous mixture. Toss gently but well. Chill completely. Remove from refrigerator 30 minutes before serving.Nutrients per serving: 464 calories, 242 calories from fat, 27g total fat, 16g monounsaturated fat, 0mg cholesterol, 431mg sodium, 50g total carbohydrates, 6g dietary fiber, 8g protein
Source : www.culinary.net
Add vegetables and garlic to reserved couscous mixture. Toss gently but well. Chill completely. Remove from refrigerator 30 minutes before serving.Nutrients per serving: 464 calories, 242 calories from fat, 27g total fat, 16g monounsaturated fat, 0mg cholesterol, 431mg sodium, 50g total carbohydrates, 6g dietary fiber, 8g protein
Source : www.culinary.net
