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Couscous salad

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This recipe makes 8 servings
Recipe Nutrition Info Comments 0
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  • 1 cup(s) couscous, 100% whole-wheat
  • 1 1/2 cup(s) water
  • 1 cup(s) zucchini
    cut into 1/4-inch pieces
  • 1 medium pepper(s), red, bell
    cut into 1/4-inch pieces
  • 1/2 cup(s) onion(s), red
    finely chopped
  • 3/4 teaspoon cumin, ground
  • 1/2 teaspoon pepper, black ground
  • 1/2 cup(s) dressing, Italian, reduced-fat
  • parsley, fresh
    chopped, or basil, for garnish (optional)


    Serves 8

    *Follow preparation instructions on the package for cooking couscous. Instant couscous may simply be prepared by pouring boiling water over it, while traditional couscous requires longer cooking.

    When couscous is cooked, fluff with fork. Mix in zucchini, bell pepper, onion, cumin and black pepper. Pour Italian dressing over the mixture and toss to combine. Cover and refrigerate for eight hours before serving.

Nutritional Information Amount Per Serving
  • Calories80
  • Total Fat1g
  • Saturated Fat0g
  • Sodium240mg
  • Carbohydrates15g
  • Dietary Fiber2g
  • Protein2g
  • Cholesterol-
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