Couscous and Vegetable Salad

RECIPESPLUS
9Ingredients
10Minutes
480Calories

Ingredients

US|METRIC
  • 1 tablespoon oil
  • 12 ounces roasted eggplant
  • 7 ounces sun dried tomatoes
  • 1 tablespoon oil
  • 1 tablespoon moroccan seasoning
  • 1/2 lemon (zested and juiced)
  • 10 1/2 ounces couscous
  • 4 cups baby arugula
  • tzatziki (to serve)
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    Directions

    1. Combine 1 2/3 cups boiling water with reserved oil, seasoning and lemon zest and lemon juice. Add couscous, cover and set aside for 4 mins. Fluff up with a fork and season. Fold in arugula.
    2. Serve couscous topped with eggplant, tomatoes and a dollop of tzatziki.
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    NutritionView More

    480Calories
    Sodium44% DV1050mg
    Fat14% DV9g
    Protein33% DV17g
    Carbs29% DV87g
    Fiber44% DV11g
    Calories480Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium1050mg44%
    Potassium1920mg55%
    Protein17g33%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate87g29%
    Dietary Fiber11g44%
    Sugars19g38%
    Vitamin A20%
    Vitamin C60%
    Calcium10%
    Iron30%

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

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