Israeli Couscous Salad With Grilled Summer Vegetables

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
573
FAT
101%
CHOL
7%
SOD
2%

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Ingredients for 4 servings

1 medium zucchini, halved lengthwise

1 medium yellow squash, halved lengthwise

1 Japanese eggplant, halved lengthwise

1 medium red onion, halved and sliced into 1/2-inch-thick rings

1 medium red bell pepper

Coarse salt and freshly ground black pepper

8 tablespoons extra-virgin olive oil, plus more for vegetables

1 1/4 cups Israeli couscous

3 tablespoons freshly squeezed lemon juice

1 small clove garlic, minced

2 teaspoons ground sumac

1 cup small grape tomatoes, halved

1 tablespoon chopped fresh flat-leaf parsley

2 tablespoons thinly sliced basil

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