Couscous Vegetable Salad

Couscous Vegetable Salad

Enjoy this delicious salad made with couscous and vegetables that’s ready in just 20 minutes – perfect for a side dish.

Prep Time

11

Minutes

Total Time

20

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know
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:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 3 Vegetable;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.