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Zucchini-Couscous Salad

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Betty Crocker Kitchens
Updated Aug 27, 2010
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Looking for a light lunch for two? Check out this colorful zucchini and couscous salad.

Zucchini-Couscous Salad

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 2
  • Ingredients 10
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Ingredients

  • 1/2 cup chicken broth
  • 1/4 cup uncooked couscous
  • 1/2 zucchini, shredded
  • 1/4 cup chopped green, red or yellow bell pepper
  • 2 tablespoons white vinegar or white wine vinegar
  • 1 tablespoon vegetable oil
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried savory leaves
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • Lettuce leaves, if desired

Instructions

  • Step 
    1
    Heat broth to boiling in 1-quart saucepan; remove from heat. Stir in couscous. Cover and let stand 5 minutes.
  • Step 
    2
    Mix couscous, zucchini and bell pepper in medium glass or plastic bowl. Shake remaining ingredients except lettuce leaves in tightly covered container. Pour over couscous mixture; stir to coat.
  • Step 
    3
    Cover and refrigerate at least 1 hour. Serve on lettuce leaves.

Nutrition

180 Calories
9g Total Fat
5g Protein
21g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
80
Total Fat
9g
Saturated Fat
1g
Cholesterol
0mg
Sodium
260mg
Total Carbohydrate
21g
Dietary Fiber
2g
Protein
5g
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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