Couscous Vegetable Salad
Recipe - Bay Shore King Kullen
Couscous Vegetable Salad
Prep Time10 Minutes
Servings6
0Ingredients
1 c uncooked couscous
1 Tbsp olive oil
1 large zucchini, cut into 1/4" rounds
1 large yellow squash, cut into 1/4" rounds
1 red bell pepper, cut into 1" slices
Half a red onion, cut into 8 wedges
1 container prepared pesto
2 Tbsp Balsamic vinegar
Directions
- Prepare couscous in accordance with package directions
- While couscous is cooking, heat oil in a nonstick skillet over medium-high heat. Cook vegetables for about 5 minutes, stirring often.
- Toss vegetable mixture in pot of couscous, along with pesto and vingear. Stir to combine. Can be served warm or chilled.
10 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
RiceSelect Couscous, Moroccan-Style, 26.5 Ounce
$9.99 was $10.99$0.38/oz
Filippo Berio Olive Oil, 25.3 Fluid ounce
$10.99 was $16.49$0.43/fl oz
Squash Green, 0.625 Pound
$1.24 avg/ea$1.99/lb
Squash Yellow, 0.63 Pound
$1.25 avg/ea$1.99/lb
Red Pepper, 0.5625 Pound
$2.53 avg/ea$4.49/lb
Red Onion, 0.625 Pound
$1.24 avg/ea$1.99/lb
Buitoni Basil Pesto, with Pine Nuts & Walnuts, 7 Ounce
$6.49$0.93/oz
Modenaceti Balsamic Vinegar of Modena, 16.9 Fluid ounce
$7.99$0.47/fl oz
Directions
- Prepare couscous in accordance with package directions
- While couscous is cooking, heat oil in a nonstick skillet over medium-high heat. Cook vegetables for about 5 minutes, stirring often.
- Toss vegetable mixture in pot of couscous, along with pesto and vingear. Stir to combine. Can be served warm or chilled.