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Couscous Vegetable Salad

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Couscous Vegetable Salad
  • Prep 11 min
  • Total 20 min
  • Ingredients 8
  • Servings 6
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Enjoy this Italian-inspired couscous and vegetable salad that’s ready in just 20 minutes – a delicious side dish.
Updated Dec 8, 2010

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

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Couscous is on the most-wanted list because it's versatile, tastes great and is so fast to prepare in just 5 minutes! This tiniest form of pasta is granular semolina, and it's the staple of North African cuisine.

Nutrition Information

275 Calories, 17g Total Fat, 7g Protein, 28g Total Carbohydrate

Nutrition Facts

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