• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 package (10-12 oz.) couscous
  • 2-3 cups fat-free, reduced-sodium chicken broth, depending on amount of couscous
  • 1 medium zucchini, diced
  • 1/2 red bell pepper, seeded and diced
  • 1/2 yellow bell pepper, seeded and diced
  • 1 cup chopped sun-dried tomatoes
  • 1 Tbsp. canola oil
  • 3 Tbsp. basil-flavored olive oil
  • salt and freshly ground black pepper, to taste
  • 8 fresh asparagus spears, peeled and blanched, for garnish
  • 2 ripe tomatoes, sliced, for garnish


  • Instructions:
  • Prepare couscous according to package instructions, using broth in place of water. Let cool.
  • Meanwhile, heat oil in a pan or skillet over medium heat until hot. Add zucchini, peppers and dried tomatoes and sauté until lightly browned, about 4 minutes.
  • Turn cooled couscous into large bowl. Mix in sautéed vegetables. Toss with herbed olive oil and salt and pepper to taste.
  • Place mixed salad on a serving plate. Garnish with sliced tomatoes and asparagus spears.
  • Makes 7 cups (without garnish)
  • Nutritional Information:
  • Per serving: 249 calories, 8 g. total fat (1 g. saturated fat), 37 g. carbohydrate, 7 g. protein, 3 g. dietary fiber, 331 mg. sodium.

Categories: Pasta  Salad  Side Dish 
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