Couscous salad
Whole-wheat couscous, raw vegetables and fresh herbs are tossed with oil and vinegar for a hearty lunch or light dinner.
Nutrition Facts
Serving Size: About 2/3 cup
Calories: 136
Serving size
About 2/3 cup
Calories
136
Monounsaturated fat
3 g
Saturated fat
0.5 g
Total fat
4 g
Sodium
3 mg
Cholesterol
Trace
Dietary fiber
4 g
Protein
4 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 8)
- 1 cup whole-wheat couscous
- 1 cup zucchini, cut into 1/4-inch pieces
- 1 medium red bell pepper, cut into 1/4-inch pieces
- 1/2 cup finely chopped red onion
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Chopped fresh parsley, basil or oregano for garnish (optional)
Directions
Cook couscous according to preparation instructions on the package.
When couscous is cooked, fluff with fork. Mix in zucchini, bell pepper, onion, cumin and black pepper. Set aside.
In a small bowl, whisk together the olive oil and lemon juice. Pour over the couscous mixture and toss to combine. Cover and refrigerate. Serve chilled. Garnish with fresh herbs.
