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Ingredients - 1 cup REGINA Red Wine Vinegar
- 1 1/4 cups olive oil
- 1 1/2 tsps. EMERILS Italian Essence
- 1 teaspoon POLANER Chopped Garlic
- 4 slices 1/2 inch thick eggplant
- 8 slices 1/2 inch thick zucchini
- 1/2 pound boneless, skinless chicken breasts, cooked
- 1/2 pound peeled and deveined shrimp, steamed
- 1 package 6 ounces couscous, giant or orzo
- 1/2 cup diced red bell pepper, roasted
- 1/2 cup chopped green onions
- 1/4 cup halved cherry tomatoes
- 1/4 cup chopped fresh basil
- 1 whole lemon
- 1 package salad greens
Directions Whisk together vinegar, olive oil, seasoning and garlic.
Grill eggplant, zucchini, chicken and shrimp, basting with ½ cup vinaigrette mixture.
Cook couscous as directed, drain and toss with remaining ingredients.
Dice grilled eggplant and zucchini; stir into couscous mixture with remaining vinaigrette.
Serve on salad greens; top with grilled chicken and shrimp. Drizzle with freshly-squeezed lemon juice.
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