Summer Couscous Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 337.0
- Total Fat: 12.3 g
- Cholesterol: 0.0 mg
- Sodium: 18.4 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 5.5 g
- Protein: 8.6 g
View full nutritional breakdown of Summer Couscous Salad calories by ingredient
Introduction
slightly modified from Throwing Food slightly modified from Throwing FoodNumber of Servings: 6
Ingredients
-
-2 c. couscous, dry
-2 1/2 c. hot water
-3 red bell peppers
-10 medium asparagus
-2 small zucchini
-1 bunch of scallions (green onions)
-2 jalapeno peppers
-4 tbsp. cilantro, fresh
-4 tbsp. italian parsley, fresh
-4 tbsp. mint, fresh
-2 tbsp. fresh lemon juice
-5 tbsp. extra virgin olive oil
-1 tbsp. Rice Wine vinegar
-salt and pepper to taste
Directions
place couscous in bowl with hot water. stir and cover until the rest of the salad is prepared.
Roast the red peppers on a gas stove top or grill until charred on all sides. let sit for a few minutes then peel skins off and remove seeds. chop and set in large bowl.
on the grill or grill pan lightly char asparagus and zucchini. remove from heat, chop, and add to bowl with red peppers.
chop green onions, cilantro, parsley, and mint. toss with other veggies.
in a small bowl mix lemon juice, evoo, and salt and pepper to taste (start with 1 tsp. each). Add to veggies and toss well. I didn't add salt and pepper to nutrition info for those who do not want to add any.
uncover couscous and fluff with fork. toss couscous in with the salad mix. Can serve immediately, but I like to let mine cool while I make the rest of dinner.
This is great as is in pita pockets, but makes a great side dish for grilling as well.
Number of Servings: 6
Recipe submitted by SparkPeople user WATERTONES.
Roast the red peppers on a gas stove top or grill until charred on all sides. let sit for a few minutes then peel skins off and remove seeds. chop and set in large bowl.
on the grill or grill pan lightly char asparagus and zucchini. remove from heat, chop, and add to bowl with red peppers.
chop green onions, cilantro, parsley, and mint. toss with other veggies.
in a small bowl mix lemon juice, evoo, and salt and pepper to taste (start with 1 tsp. each). Add to veggies and toss well. I didn't add salt and pepper to nutrition info for those who do not want to add any.
uncover couscous and fluff with fork. toss couscous in with the salad mix. Can serve immediately, but I like to let mine cool while I make the rest of dinner.
This is great as is in pita pockets, but makes a great side dish for grilling as well.
Number of Servings: 6
Recipe submitted by SparkPeople user WATERTONES.
