Vegetarian Couscous Salad
This recipe is easy to make and full of wholesome ingredients, creating an absolutely delicious salad.
Servings: 6 people
Calories: 274kcal
Ingredients
Salad
- 2 cups whole-wheat couscous
- 1/2 cup cucumber peeled if waxy or thick-skinned, center seeds removed and discarded, diced
- 1/2 cup roma tomatoes fresh, diced (about 1-2 tomatoes)
- 1/2 cup green bell pepper diced
- 1/2 cup red onion diced
- 1/2 cup corn kernels thawed (from frozen), freshly cut from boiled corn on the cob, or canned and drained
Dressing
- 1 1/2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Bring 3 cups salted water to a boil over high heat. Remove from heat, add the couscous and cover.
- Cool the couscous. It can be cooled faster by spreading on a nonstick baking sheet and leaving uncovered in the fridge for 30 minutes. Do not rinse the couscous.
- Toss all of the vegetables and couscous in a large salad bowl to combine. Whisk together all of the ingredients for the dressing and toss into the couscous salad to combine evenly. Enjoy!
Nutrition
Serving: 0.75cup | Calories: 274kcal | Carbohydrates: 50g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 8mg | Fiber: 4g | Sugar: 2g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8