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Home Health Library Recipes Couscous salad

Nutrition Facts

Serving Size About 2/3 cup
Calories 136

Amount Per Serving
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:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Whole-wheat couscous, raw vegetables and fresh herbs are tossed with oil and vinegar for a hearty lunch or light dinner.


(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)


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.

Last Updated: August 9th, 2019