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Vegetable Couscous Salad
This Vegetable Couscous Salad is loaded with fresh vegetables and feta cheese, then tossed in a simple lemon garlic vinaigrette. A perfect side dish for family gatherings and holidays!
Servings
8
Calories
227
kcal
Author
Cathy Trochelman
Ingredients
Salad
¾
c.
uncooked couscous
about 3 c. cooked
1
c.
fresh asparagus
cut into 1 1/2 inch pieces
1
c.
yellow squash
sliced and quartered
1
c.
grape tomatoes
cut in half
2
Tbsp.
fresh basil
chopped
6
oz.
crumbled feta cheese
Dressing
¼
c.
olive oil
2
Tbsp.
golden balsamic vinegar
2
Tbsp.
lemon juice
2
cloves
garlic
minced
½
tsp.
salt
¼
tsp.
pepper
Instructions
Prepare couscous according to package instructions.
Blanch asparagus and yellow squash by placing in boiling water 2 minutes, then running under cold water.
Combine cooked couscous, blanched vegetables, grape tomatoes, fresh basil, and crumbled feta cheese in a large serving bowl.
Prepare dressing by combining all ingredients in a container with a lid.
Shake vigorously and pour over couscous mixture.
Toss to combine.
Nutrition
Calories:
227
kcal
|
Carbohydrates:
22
g
|
Protein:
7
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Cholesterol:
18
mg
|
Sodium:
362
mg
|
Potassium:
268
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
815
IU
|
Vitamin C:
13
mg
|
Calcium:
133
mg
|
Iron:
1.4
mg