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Couscous Salad With Roasted Vegetables

 
One serving costs about $2.82 One serving costs about $2.82

$2.82 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 vegetarian,lacto ovo vegetarian side dish,antipasti,salad,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:85%

Spoonacular Score: 85%

 

Couscous Salad With Roasted Vegetables requires roughly 45 minutes from start to finish. One serving contains 485 calories, 12g of protein, and 29g of fat. This lacto ovo vegetarian recipe serves 10 and costs $2.82 per serving. It is brought to you by Foodista. 3 people have tried and liked this recipe. It works well as a hor d'oeuvre. If you have to 3 sized squashes, chicken stock, olive oil, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is amazing. Users who liked this recipe also liked Couscous Salad With Roasted Vegetables And Chickpeas, Vegan Couscous Salad with Roasted Vegetables, and Vegan Couscous Salad with Roasted Vegetables.

Salad on the menu? Try pairing with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The One Maple Winery Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

One Maple Winery Chardonnay

Ripe, tropical melon, with a crisp citrusy finish.

» Get this wine on Amazon.com

Ingredients

Servings:
2 cups
2 cups regular couscous
regular couscous
3 cups
3 cups chicken stock
chicken stock
6 Tbsps
6 Tbsps olive oil
olive oil
0.5 cup
0.5 cup sun-dried tomatoes
sun-dried tomatoes
3 Tbsps
3 Tbsps basil pesto
basil pesto
3 Tbsps
3 Tbsps balsamic vinegar
balsamic vinegar
1 pinch
1 pinch salt and pepper
salt and pepper
1 cup
1 cup feta cheese
feta cheese
2 medium
2 medium sized zucchinis
sized zucchinis
2 medium
2 medium yellow to 3 sized squashes
yellow to 3 sized squashes
1
1  red bell pepper
red bell pepper
8
8  brown mushrooms
brown mushrooms
4
4  garlic cloves
garlic cloves
2 cups
2 cups butternut
butternut
0.5 cup
0.5 cup red onions
red onions
2 cups
2 cups asparagus
asparagus
some
some olive oil
olive oil
some
some balsamic vinegar
balsamic vinegar
2 cups regular couscous
2 cups
regular couscous
3 cups chicken stock
3 cups
chicken stock
6 Tbsps olive oil
6 Tbsps
olive oil
0.5 cup sun-dried tomatoes
0.5 cup
sun-dried tomatoes
3 Tbsps basil pesto
3 Tbsps
basil pesto
3 Tbsps balsamic vinegar
3 Tbsps
balsamic vinegar
1 pinch salt and pepper
1 pinch
salt and pepper
1 cup feta cheese
1 cup
feta cheese
2 medium sized zucchinis
2 medium
sized zucchinis
2 medium yellow to 3 sized squashes
2 medium
yellow to 3 sized squashes
1  red bell pepper
1
red bell pepper
8  brown mushrooms
8
brown mushrooms
4  garlic cloves
4
garlic cloves
2 cups butternut
2 cups
butternut
0.5 cup red onions
0.5 cup
red onions
2 cups asparagus
2 cups
asparagus
some olive oil
some
olive oil
some balsamic vinegar
some
balsamic vinegar

Equipment

oven
oven
pot
pot
oven
oven
pot
pot


Instructions

Put the couscous (Israeli pearl couscous) in a pot and pour over the hot stock and simmer for 15 to 20 minutes until the stock is absorbed. (You do not have to cook the western style couscous which is pre-steamed and instant.) Preheat the oven to 400* F. Grease an ovenproof dish with nonstick spray. Arrange the vegetables, except the asparagus in a single layer in the prepared dish and drizzle with olive oil. Roast for about 20 to 25 minutes until the vegetables are done but still crisp - add the asparagus after the first 10 minutes of roasting and stir the vegetables slightly. When the vegetables are done sprinkle with a little balsamic vinegar. When the couscous are done stir in the extra-virgin olive oil, sun-dried tomatoes, and pesto to make the couscous moist and fragrant. Add the balsamic vinegar, salt and pepper. Add the roasted vegetables to the couscous and mix with the couscous. Add the feta cheese and mix with the roasted vegetables and couscous. This salad can be served warm or cooled down to room temperature and it is delicious served with beef or chicken.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.82
Ingredient
2 cups regular couscous
3 cups chicken stock
6 tablespoons olive oil
½ cups sun-dried tomatoes
3 tablespoons basil pesto
3 tablespoons balsamic vinegar
1 cup feta cheese
2 mediums sized zucchinis
2 mediums yellow to 3 sized squashes
1 red bell pepper
8 brown mushrooms
4 garlic cloves
2 cups butternut
½ cups red onions
2 cups asparagus
some olive oil
some balsamic vinegar
Price
$5.74
$2.31
$1.00
$3.58
$0.77
$0.41
$3.54
$1.12
$1.73
$0.60
$0.89
$0.27
$0.62
$0.27
$2.38
$1.67
$1.36
$28.24

Nutritional Information

Quickview
484 Calories
11g Protein
28g Total Fat
45g Carbs
42% Health Score
Limit These
Calories
484k
24%

Fat
28g
44%

  Saturated Fat
5g
36%

Carbohydrates
45g
15%

  Sugar
10g
12%

Cholesterol
15mg
5%

Sodium
341mg
15%

Get Enough Of These
Protein
11g
24%

Vitamin A
3912IU
78%

Vitamin C
39mg
48%

Manganese
0.7mg
35%

Vitamin K
31µg
30%

Vitamin E
4mg
28%

Vitamin B2
0.47mg
28%

Potassium
824mg
24%

Vitamin B3
4mg
23%

Phosphorus
231mg
23%

Vitamin B6
0.46mg
23%

Copper
0.41mg
21%

Fiber
4g
20%

Folate
72µg
18%

Vitamin B1
0.26mg
18%

Magnesium
64mg
16%

Iron
2mg
15%

Calcium
143mg
14%

Selenium
9µg
13%

Vitamin B5
1mg
13%

Zinc
1mg
11%

Vitamin B12
0.27µg
4%

covered percent of daily need

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