Couscous-Vegetable Salad

Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.

  • Prep Time 10 min
  • Total Time 16 min
  • Servings 6

1
cup uncooked couscous
1
tablespoon olive or vegetable oil
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 pesto with sun-dried tomatoes or Basil pesto
2
tablespoons balsamic or cider vinegar

  • 1 Make couscous as directed on package.
  • 2 Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender.
  • 3 Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or cool.

Expert Tips

Because you can serve this salad hot or cold, make it the night or morning before you plan to serve it for lunch or dinner. Want to take off the chill? Just heat gently in the microwave until it's as warm as you like.

This flavorful salad pairs well with a loaf of your favorite bread for a light dinner or with grilled chicken or steak for a heartier meal.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
180 ),
% Daily Value
Total Fat
20 g
20 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
5 mg
5 %;
Sodium
300 mg
300 %;
Total Carbohydrate
29 g
29 %
(Dietary Fiber
4 g
4 %
),
Protein
8 g
8 %
;
% Daily Value*:
Vitamin A
42%;
Vitamin C
50%;
Calcium
14%;
Iron
8%;
Exchanges:
1 Starch; 3 Vegetable; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.