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
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
-
Step1Heat broth to boiling in 1-quart saucepan; remove from heat. Stir in couscous. Cover and let stand 5 minutes.
-
Step2Mix 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.
-
Step3Cover 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;Recipe Tips
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