Summer Vegetable Couscous Salad {A Meatless Monday Recipe

Summer Vegetable Couscous Salad {A Meatless Monday Recipe

This Summer Vegetable Couscous Salad is a quick, hearty and versatile way to prepare couscous with summer vegetables as a meal or a side dish to accompany any summer meal. 

When it comes to fresh produce, this is the time of year that I miss the most in the winter months. Meatless Monday meals are easy to come up with and the farmers’ markets and roadside stands are overflowing with wonderful goodies. If you’re lucky enough, you may have more produce coming out of your garden than you know what to do with.

When we first moved to the mountain, David and I talked about building planter boxes to grow our own vegetables. We would need a huge amount of topsoil and the boxes would have to have some type of fencing to keep critters from eating everything up. Unfortunately, up here on the mountain having a garden is more trouble than it is worth. Living just minutes from Shenandoah National Park, we have all kinds of wildlife that would raid it. Maybe we’re just lazy, but to us, it seems easier to buy what we need as we can get it. To heck with the rest!

If you are running out of ideas of what to do with all those summer veggies, this summer vegetable couscous salad is a great way to help you use them up! Here’s how I made it:

This Summer Vegetable Couscous Salad is a quick, hearty and versatile way to prepare couscous with summer vegetables to make as a meal or side dish to accompany any summer meal. | TheMountainKitchen.com

First, prepare couscous, per package directions, using vegetable broth instead of water to boil.

Meanwhile, heat oil in a nonstick pan. Saute smashed garlic clove for about 30 seconds to 1 minute.

This Summer Vegetable Couscous Salad is a quick, hearty and versatile way to prepare couscous with summer vegetables to make as a meal or side dish to accompany any summer meal. | TheMountainKitchen.com

Add in the onions; saute, until softened; about 3 minutes. Add in the rest of the vegetables; add thyme and season with salt and pepper. Cook until tender, about 5 to 7 minutes.

This Summer Vegetable Couscous Salad is a quick, hearty and versatile way to prepare couscous with summer vegetables to make as a meal or side dish to accompany any summer meal. | TheMountainKitchen.com

Uncover and fluff the couscous with a fork. Pour the prepared couscous into the pan with the vegetables; gently combine in a bowl and stir to combine.

This Summer Vegetable Couscous Salad is a quick, hearty and versatile way to prepare couscous with summer vegetables to make as a meal or side dish to accompany any summer meal. | TheMountainKitchen.com

Season with more salt and pepper as needed. Serve warm or cold.

This Summer Vegetable Couscous Salad is a quick, hearty and versatile way to prepare couscous with summer vegetables to make as a meal or side dish to accompany any summer meal. | TheMountainKitchen.com

This Summer Vegetable Couscous Salad is a quick, hearty and versatile way to prepare couscous with summer vegetables to make as a meal or side dish to accompany any summer meal. | TheMountainKitchen.com

This recipe is full of flavor and a great way to use up vegetables before they go bad. You can make a meal off of it like we did or you could make it as a side dish, substituting other vegetables to make it your own.

I hope you enjoy this recipe as much as we did. Have fun with it and enjoy!

My Signature

This Summer Vegetable Couscous Salad is a quick, hearty and versatile way to prepare couscous with summer vegetables to make as a meal or side dish to accompany any summer meal. | TheMountainKitchen.com
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Summer Vegetable Couscous Salad

This Summer Vegetable Couscous Salad is a quick, hearty and versatile way to prepare couscous with summer vegetables as a meal or side dish.
Course Main Course, Side Dish
Cuisine Vegetarian / Meatless Monday
Keyword Asian Crunch Salad, couscous, summer, vegetable
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 337kcal
Author Debbie Spivey

Ingredients

  • 1-2 cups couscous (prepared according to package)
  • vegetable broth to be used in place of water for the couscous
  • 2 tablespoon extra virgin olive oil
  • 1 clove garlic smashed
  • red onion diced
  • zucchini chopped
  • red bell pepper diced
  • 8 ounces shiitake chopped
  • ¼ cup sun-dried tomatoes
  • Kosher salt and fresh cracked black pepper to taste
  • ½ teaspoon dried thyme
  • 4 ounces feta cheese crumbled

Instructions

  • Prepare couscous, per package directions, using vegetable broth instead of water to boil.
  • Meanwhile, heat oil in a nonstick pan. Saute smashed garlic clove for about 30 seconds to 1 minute. Add in the onions; saute, until softened; about 3 minutes. Add in the rest of the vegetables; add thyme and season with salt and pepper. Cook until tender, about 5 to 7 minutes.
  • Uncover and fluff the couscous with a fork. Pour the prepared couscous into the pan with the vegetables; gently combine in a bowl and stir to combine. Season with more salt and pepper if desired. Serve warm or cold.

Nutrition

Calories: 337kcal | Carbohydrates: 42g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 343mg | Potassium: 497mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3.6% | Vitamin C: 3.5% | Calcium: 15.8% | Iron: 9.2%
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