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Couscous-Vegetable Salad

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Betty Crocker Kitchens
Updated Jul 5, 2006
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Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.

Couscous-Vegetable Salad

  • Prep Time 10 min
  • Total 16 min
  • Servings 6
  • Ingredients 8
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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

Instructions

  • Step 
    1
    Make couscous as directed on package.
  • Step 
    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.
  • Step 
    3
    Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or cool.

Nutrition

310 Calories
20 g Total Fat
8 g Protein
29 g Total Carbohydrate

Nutrition Facts

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

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