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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 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
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.
Calories: 337kcal | Carbohydrates: 42g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 343mg | Potassium: 497mg | Fiber: 4g | Sugar: 5g | Vitamin A: 180IU | Vitamin C: 2.9mg | Calcium: 158mg | Iron: 1.7mg
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