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Israeli Couscous Salad with Summer Vegetables
GREEN VALLEY KITCHEN15Ingredients
22Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup Israeli couscous
- 1 cup water
- 1/2 bouillon cube (veggie, – roughly chopped up)
- 1/4 red bell pepper (– finely diced)
- 1/2 cucumber (– peeled and seeded – finely diced)
- 1 cup cherry tomatoes (– sliced in half)
- 2 Tbsp. red onion (– minced)
- 1 handful parsley (– minced)
- 10 olives (– roughly chopped)
- 2 oz. feta (– diced)
- 3 Tbsp. olive oil (plus 1 tsp olive oil)
- 1 Tbsp. red wine vinegar
- 1 tsp. honey (– a small squeeze)
- 8 twists black pepper (from a pepper mill)
- 1 pinch salt
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium340mg14% |
| Potassium300mg9% |
| Protein9g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A25% |
| Vitamin C45% |
| Calcium10% |
| Iron10% |
* 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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