Appetizers / Soups / Salads

Summer Couscous Salad is for Lunch.

Summer Couscous Salad takes 5 minutes to prepare.

Summer Couscous Salad takes 20 minutes to cook.

Summer Couscous Salad makes 1 servings.

The ingredients for Summer Couscous Salad are:

1/3 c (dry) whole wheat couscous (cooked according to package instructions, but I used a 1/2 tsp of refined coconut oil instead of butter or olive oil and no salt)
1/4 sweet onion, cut into thin strips
1 medium yellow summer squash, chopped to your liking!
3/4 c broccoli, chopped
1 clove garlic, minced
1/2 c cooked black beans
Salt to taste

Here is how you make Summer Couscous Salad:

Cook couscous according to package instructions (but with coconut oil and no salt) and set aside. In a small pan, heat onion strips and 1-2 tablespoons of water on medium to medium-high heat. Keep a close eye on this, since the water will steam off as it cooks the onions. When water steams off, add another tablespoon of water and continue to do this until onions are caramelized. Add yellow squash, broccoli, garlic and 1/3 cup water. Allow vegetables to simmer until tender. Feel free to add more or less water depending on how cooked you want the veggies to be. In your bowl, mix together couscous, veggies, and black beans. Salt to taste!Serving Size: 1-2 servingsNumber of Servings: 1Recipe submitted by SparkPeople user CRAUDI.

The nutritional information for Summer Couscous Salad is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 386.6

• Total Fat: 4.3 g
• Cholesterol: 0.0 mg
• Sodium: 806.3 mg
• Total Carbs: 76.6 g
• Dietary Fiber: 19.5 g
• Protein: 19.5 g

The dietary needs meet for Summer Couscous Salad is Vegan