Couscous Vegetable Salad from Bon Appétit magazine May 1995

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Couscous Vegetable Salad from Bon Appétit magazine May 1995 calories by ingredient
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Introduction

Found this recipe on epicurious.com for a potluck I went to this weekend. Their recipe also calls for cumin, but I was out of that spice and didn't add it. Turned out delicious and those who have never had couscous before loved it! Found this recipe on epicurious.com for a potluck I went to this weekend. Their recipe also calls for cumin, but I was out of that spice and didn't add it. Turned out delicious and those who have never had couscous before loved it!
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" pieces
    1 Cucumber (with peel), chopped into 1/4" pieces
    1 Red Bell Pepper, chopped into 1/4" pieces
    1 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.

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