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 David & 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: 180IU | Vitamin C: 2.9mg | Calcium: 158mg | Iron: 1.7mg
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