Couscous-Vegetable Salad

Name: Couscous-Vegetable Salad
Prep time: 16 min
Cook time: 16 min
Total time: 16 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps balsamic or cider vinegar; 237 milliliters uncooked couscous; 198 grams container refrigerated pesto with sun-dried tomatoes or Basil pesto; 1 large red bell pepper, cut into 1-inch pieces; 1 mediums red onion, cut into 8 wedges; 1 Tbsp olive or vegetable oil; 1 medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups); 1 medium zucchini, cut into 1/4-inch slices (2 cups)

Couscous-Vegetable Salad is a vegan side dish. This recipe makes 6 servings with 278 calories, 6g of protein, and 15g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of cider vinegar, onion, pesto, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 16 minutes.

Instructions

Make couscous as directed on package.

Ingredients you will need

Couscous

Meanwhile, 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.

Ingredients you will need

Yellow Squash