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 min
  • Total Time 20 min
  • Servings 6

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
  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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