Couscous becomes a salad when mixed with colorful vegetables and tossed in a lemon thyme vinaigrette.
Prep Time: 15 minutes
Ingredients
2 cups cooked couscous
½ cup frozen corn, thawed
1 cup cherry tomatoes, halved
1 cup zucchini, diced (about 1 small zucchini)
1 cup orange bell pepper, diced (about 1 small bell pepper)
¼ cup (50 milliliters) extra-virgin olive oil
2 tablespoons (25 milliliters) fresh squeezed lemon juice (about 1 small lemon)
1 tablespoon fresh thyme leaves
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
Directions
- In a large bowl, add cooked couscous, corn, tomatoes, zucchini and bell pepper and stir until combined. Set aside.
- In a small bowl or glass jar with lid, add olive oil, lemon juice, thyme leaves, salt and black pepper. Stir or shake until dressing ingredients are combined.
- Pour dressing over couscous mixture and stir until evenly coated. Chill before serving.
Nutrition Information
Serving Size: 1¼ cup (185 grams)
Serves 4
Calories: 214; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 106mg; Carbohydrate 22g; Fiber: 3g; Sugar: 3g; Protein: 4g; Potassium: 296mg; Phosphorus: 54mg.
