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
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
-
Step1Make couscous as directed on package.
-
Step2Meanwhile, 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.
-
Step3Toss 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;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved