Roasted Vegetable Couscous Salad

1 (7 oz) pkg whole wheat couscous

1 med. eggplant, cut into 1 inch cubes

2 red bell peppers, cut into 1 inch pieces

1 lb. white mushrooms, quartered

3 - 5 cloves garlic, minced

3 TBSP extra virgin olive oil

Dressing:

1/4 cup red wine vinegar

2 TBSP olive oil

1/4 cup fresh basil (or 4 tsp dried basil)

1/4 tsp black pepper

1 cup feta cheese

Prepare couscous as directed, omitting butter or olive oil.

In a large bowl, toss together eggplant, pepper, mushrooms, garlic and olive oil until coated. Spread in one layer on jelly roll pan, and broil until eggplant is golden brown, about 5 - 10 minutes. Stir frequently.

In serving bowl, combine dressing, couscous, and veggies. Toss until coated. Chill 2 hours or overnight. Add feta cheese just before serving.

A great side dish with Lamb Meatballs.

Recipe from Addie