couscous-vegetable salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cuo couscous2 tsps olive oil1 med zucchini1med yellow squash1 large red bell pepper1/2 med red onion7 oz basil pesto2 tblsp cider vinegar
Cook couscous according to package
in non-stick skillet, heat oil over med-high heat. Add zucchini,yellow squash, bell pepper and onion; cook about mins, stirring frequently, until crisp-tender.
In large bowl, toss couscous, vegetable mixture, pesto and vinegar. Serve warm or cool.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CYNDIBEAR1.
in non-stick skillet, heat oil over med-high heat. Add zucchini,yellow squash, bell pepper and onion; cook about mins, stirring frequently, until crisp-tender.
In large bowl, toss couscous, vegetable mixture, pesto and vinegar. Serve warm or cool.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CYNDIBEAR1.
Nutritional Info Amount Per Serving
- Calories: 279.9
- Total Fat: 16.1 g
- Cholesterol: 4.6 mg
- Sodium: 142.8 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 2.7 g
- Protein: 7.1 g
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