Couscous Vegetable Salad from Bon Appétit magazine May 1995

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
Two boxes of regular Couscous, prepared (w/ 1 tsp. salt and 1 Tbs. extra virgin olive oil)1 bottle Newman's Own Lighten Up Light Caesar Dressing 1 Zucchini, chopped into 1/4" pieces1 Cucumber (with peel), chopped into 1/4" pieces1 Red Bell Pepper, chopped into 1/4" pieces1 Red Onion, chopped into 1/4" pieces
Directions
Boil 4 cups of water with 1 tsp. salt and 1 Tbs. EVOO, add both boxes of couscous, cover and remove from heat. Let stand 10 minutes until all water is absorbed.
Chop zucchini, cucumber, red pepper and red onion into small bite size pieces and add to large bowl.
Fluff couscous with a fork and add to bowl with the veggies.
Pour bottle of dressing into bowl. Toss until everything is integrated.
Serve at room temperature or slightly chilled.

Number of Servings: 12

Recipe submitted by SparkPeople user KERRYLEIGH8.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 279.4
  • Total Fat: 9.5 g
  • Cholesterol: 6.7 mg
  • Sodium: 895.8 mg
  • Total Carbs: 40.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 8.7 g

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