Enjoy this delicious salad made with couscous and vegetables that’s ready in just 20 minutes – perfect for a side dish.
Couscous Vegetable Salad
- Prep Time 11 min
- Total 20 min
- Servings 6
- Ingredients 8
Ingredients
- 1 cup uncooked couscous
- Olive oil-flavored or regular cooking spray
- 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 basil pesto
- 2 tablespoons balsamic or cider vinegar
Instructions
-
Step1Make couscous as directed on package.
-
Step2Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add zucchini, yellow squash, bell pepper and onion; spray lightly with cooking spray. Cook about 5 minutes, stirring frequently, until crisp-tender.
-
Step3Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve immediately, or cover and refrigerate up to 2 hours before serving.
Nutrition
275
Calories
17g
Total Fat
7g
Protein
28g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 275
- Calories from Fat
- 155
- Total Fat
- 17g
- Saturated Fat
- 3g
- Cholesterol
- 5mg
- Sodium
- 270mg
- Total Carbohydrate
- 28g
- Dietary Fiber
- 4g
- Protein
- 7g
% Daily Value*:
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 3 Vegetable; 3 Fat;Tips from the Betty Crocker Kitchens
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