Couscous Vegetable Salad

Couscous Vegetable Salad

Couscous Vegetable Salad

You can never have too many side dish recipes, so give Couscous Vegetable Salad a try. This vegan recipe serves 6. One serving contains 258 calories, 6g of protein, and 13g of fat. Head to the store and pick up basil pesto, cider vinegar, zucchini, and a few other things to make it today. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

1

Make couscous as directed on package.

Ingredients you will need

Couscous

2

Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

3

Add zucchini, yellow squash, bell pepper and onion; spray lightly with cooking spray. Cook about 5 minutes, stirring frequently, until crisp-tender.

Ingredients you will need

Cooking Spray

Yellow Squash

Bell Pepper

Zucchini

Onion

4

Toss couscous, vegetable mixture, pesto and vinegar in large bowl.

Ingredients you will need

Vegetable

Couscous

Vinegar

Pesto

Equipment you will use

Bowl

5

Serve immediately, or cover and refrigerate up to 2 hours before serving.

Equipment

Ingredients

Servings:

container refrigerated basil pesto

container refrigerated basil pesto 2Tbsps

balsamic or cider vinegar

balsamic or cider vinegar 237milliliters

uncooked couscous

uncooked couscous 1large

red bell pepper, cut into 1-inch pieces

red bell pepper, cut into 1-inch pieces 1mediums

red onion, cut into 8 wedges

red onion, cut into 8 wedges 1medium

yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)

yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)1medium

zucchini, cut into 1/4-inch slices (2 cups)

zucchini, cut into 1/4-inch slices (2 cups)

DifficultyNormal

Ready In20 m.

Servings6

Health Score17

Dairy Free Vegan Vegetarian

DietsDairy Free Lacto Ovo Vegetarian

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