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.
Ingredients
(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)
Directions
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