Veggie Couscous Salad
Veggie couscous salad recipe made with pearl couscous, roasted veggies, feta and fresh herbs.
Servings 4 servings
Calories 379kcal
Ingredients
- 1 1/2 cups pearl couscous
- 2 cups water
- 1 zucchini diced
- 1/2 red onion diced
- 1 1/2 cups cherry tomatoes
- 2 tbsp olive oil - separated
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup crumbled feta
- 1 tbsp red wine vinegar
- 1/4 cup fresh chopped parsley
Instructions
- Preheat oven to 400F. Add diced zucchini, diced red onion and cherry tomatoes to a large mixing bowl and toss with 1 tbsp of oil and salt and pepper. Pour veggies onto a parchment lined baking sheet.
- Bake at 400F for 20 minutes. While the vegetables bake boil 2 cups of water. Once the water is boiling add 1 and 1/2 cups pearl couscous to the pot. Reduce to low hear and cover. Simmer until all of the water is absorbed and the Israeli couscous is cooked through.
- Allow the veggies and couscous to cool slightly. Add them both to a large mixing bowl with crumbled feta, chopped parsley, 1 tbsp oil and vinegar and toss to combine.
Nutrition
Serving: 4g | Calories: 379kcal | Carbohydrates: 56g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 530mg | Potassium: 412mg | Fiber: 4g | Sugar: 3g | Vitamin A: 767IU | Vitamin C: 28mg | Calcium: 135mg | Iron: 2mg
