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Mediterranean salad with roasted vegetables
HEART AND STROKE18Ingredients
60Minutes
140Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 small eggplant (cut into wedges)
- 1 medium zucchini (cut into large chunks)
- 1 red pepper (cut into large chunks)
- 3 garlic cloves (unpeeled)
- 1 small red onion (peeled and cut into quarters)
- 2 Tbsp. canola oil
- 2 Tbsp. balsamic vinegar
- 375 mL water (cups)
- 1 cup whole wheat couscous (uncooked)
- 1/3 cup feta cheese (light, broken into bite size pieces)
- 6 pitted kalamata olives (or other black olives, pitted and coarsely chopped)
- 1/4 cup toasted slivered almonds (lightly)
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. canola oil
- 1 Tbsp. lemon juice
- 1 Tbsp. fresh oregano (chopped)
- 1 tsp. cumin
- 1 sprig fresh oregano (to garnish, if desired, optional)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories140Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol<5mg1% |
Sodium60mg3% |
Potassium140mg4% |
Protein3g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A8% |
Vitamin C30% |
Calcium6% |
Iron4% |
* 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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