Couscous Vegetable Salad

  • Prep 11 min
  • Total 20 min
  • Ingredients 8
  • Servings 6
Couscous Vegetable Salad

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

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
275
Calories from Fat
155
% Daily Value
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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