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Couscous-Vegetable Salad

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

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( 9 Ratings)

9 Ratings

5 Stars 78%

4 Stars

3 Stars 22%

2 Stars

1 Stars

Member Reviews ( 5 )

36535757-e739-4a9f-9a99-76f9dedba7de

Prep Time 10 min
Total Time 16 min
Servings 6

Ingredients

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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 3/18/2010 3:14:47 PM REPORT ABUSE daniellegrant said:

Rating:

Delicious! I'm a very picky eater, but this was absolutely delicious. I used orange pepper, cucumber and carrots, because I'm not a big onion person. I think this dish is best served cold, though it's still pretty good when warm.

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