Summer Couscous Salad

4.3

(3)

2 Reviews

2 Photos

This summer couscous salad is filled with lots of raw veggies that add crunch and fresh flavors. I used a mix of parsley, basil, and dill, but feel free to sub in whatever fresh herbs you have on hand.

By Virginia Willis

Updated on August 31, 2023

2

an overhead view of a Summer Couscous Salad on a white rectangular platter.

2

Prep Time:

20 mins

Chill Time:

1 hr

Total Time:

1 hr 20 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

1 cup cooked ptitim (pearled couscous)
1 1/2 cups chopped zucchini
1 1/2 cups chopped yellow squash
1 chopped red bell pepper
1 clove garlic, minced
2 tablespoons mixed fresh herbs (such as parsley, basil, and/or dill), plus more for garnish
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar or lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Directions

Stir together ptitim, zucchini, squash, bell pepper, garlic, and herbs. Add oil, red wine vinegar or lemon juice, salt, and black pepper. Mix to combine.
Chill at least 1 hour before serving or up to 2 days. Garnish with additional fresh herbs.

Nutrition Facts (per serving)

115	Calories
7g	Fat
11g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 115
% Daily Value *
Total Fat 7g	10%
Saturated Fat 1g	5%
Cholesterol 0mg	0%
Sodium 162mg	7%
Total Carbohydrate 11g	4%
Dietary Fiber 3g	9%
Total Sugars 4g
Protein 3g	5%
Vitamin C 63mg	70%
Calcium 44mg	3%
Iron 1mg	6%
Potassium 411mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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