Try this Couscous Vegetarian Salad recipe, or contribute your own.
Suggest a better descriptionHeat 2 T olive oil. Stir in onion and couscous and cook until golden, about 10 min. Pour veg stock into couscous. Cover and cook for about 10 min. Fluff with a fork and then cool.
Mix herbs together in a small bowl and cut into small pieces with scissors. Add to couscous along with tomatoes and cucumbers.
Drizzle with vinegar and olive oil and serve.
I used Olio Kiwi Balsamic Vinegar to add some citrus flavoring.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (988g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 363 | ||
Calories from Fat: 107 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 22.3mg | 7 % | |
Sodium 2186.2mg | 75 % | |
Potassium 1109.6mg | 29 % | |
Total Carbohydrate 54.6g | 16 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 47.4g | ||
Protein 12.3g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 363
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