Couscous Vegetable Salad

Enjoy this Italian-inspired couscous and vegetable salad that’s ready in just 20 minutes – a delicious side dish.

  • prep time 11 min
  • total time 20 min
  • ingredients 8
  • servings 6

Ingredients

1
cup uncooked couscous
Olive oil-flavored or regular cooking spray
1
medium zucchini, cut into 1/4-inch slices (2 cups)
1
medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)
1
large red bell pepper, cut into 1-inch pieces
1/2
medium red onion, cut into 8 wedges
1
container (7 ounces) refrigerated basil pesto
2
tablespoons balsamic or cider vinegar
  • 1 Make couscous as directed on package.
  • 2 Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add zucchini, yellow squash, bell pepper and onion; spray lightly with cooking spray. Cook about 5 minutes, stirring frequently, until crisp-tender.
  • 3 Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve immediately, or cover and refrigerate up to 2 hours before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    275
    (
    Calories from Fat
    155),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    270mg
    270%;
    Total Carbohydrate
    28g
    28%
    (Dietary Fiber
    4g
    4%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Iron
    8%;
    Exchanges:
    1 Starch; 3 Vegetable; 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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