Couscous Vegetable Salad Recipe

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Ingredients:

Serving

1 cup cooked couscous
1 tbsp olive oil
1 medium zucchini , cut into 1/4-inch slices (about 2 cups)
1 large red bell pepper , cut into 1-inch pieces
1 medium summer squash , cut into 1/4-inch slices (about 1-1/2 cups)
1/2 medium red onion, cut into 8 wedges
1 (7 oz) container refrigerated pesto sauce or 1 (7 oz) container regular pesto sauce (with sun-dried tomatoes)
2 tbsp balsamic vinegar

Directions:

Heat oil in 10-inch non-stick skillet over medium-high heat.
Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender.
Toss couscous, vegetable mixture, pesto and vinegar in large bowl.
Serve warm or cold.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	88.6 Kcal (371 kJ)
Calories from fat	42.26 Kcal
		% Daily Value*
Total Fat	4.7g	7%
Cholesterol	1.89mg	1%
Sodium	36.77mg	2%
Potassium	74.2mg	2%
Total Carbs	9.03g	3%
Sugars	1.95g	8%
Dietary Fiber	0.8g	3%
Protein	2.04g	4%
Vitamin C	21.3mg	35%
Vitamin A	0.5mg	16%
Iron	8.5mg	47%
Calcium	34.9mg	3%

Amount Per 100 g
Calories	119.36 Kcal (500 kJ)
Calories from fat	56.94 Kcal
		% Daily Value*
Total Fat	6.33g	7%
Cholesterol	2.55mg	1%
Sodium	49.54mg	2%
Potassium	99.97mg	2%
Total Carbs	12.16g	3%
Sugars	2.63g	8%
Dietary Fiber	1.08g	3%
Protein	2.75g	4%
Vitamin C	28.7mg	35%
Vitamin A	0.7mg	16%
Iron	11.4mg	47%
Calcium	47mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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