Side Items

Couscous Vegetable Salad from Bon Appetit magazine May 1995 takes 5 minutes to prepare.

Couscous Vegetable Salad from Bon Appetit magazine May 1995 takes 10 minutes to cook.

Couscous Vegetable Salad from Bon Appetit magazine May 1995 makes 12 servings.

The ingredients for Couscous Vegetable Salad from Bon Appetit magazine May 1995 are:

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

Here is how you make Couscous Vegetable Salad from Bon Appetit magazine May 1995:

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: 12Recipe submitted by SparkPeople user KERRYLEIGH8.

The nutritional information for Couscous Vegetable Salad from Bon Appetit magazine May 1995 is:

• 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

The dietary needs meet for Couscous Vegetable Salad from Bon Appetit magazine May 1995 is Vegetarian