Fit Foodie Finds · by Emily Richter
Autumn Couscous Salad Recipe
NUTRITION · PER SERVING45M COOK
CAL 21%·PRO 30%
CARBS 67G63% OF CAL
11G FIBER0G ADDED0G INTRINSIC42G OTHER14G TOTAL SUGAR
FAT 13G26% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty fall salad with roasted vegetables, couscous, kale, chickpeas, and lentils tossed in vinaigrette. Wholesome and flavorful.
sideamericansaladbeans🍪 sheet pan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 4 cups quartered Brussels sprouts (trimmed and rinsed)
- ½ lb. cubed butternut squash
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons fresh thyme
- 1.5 cups pearl couscous
- 3 cups chopped fresh kale (deboned)
- ½ cup dried (unsweetened cranberries)
- ¼ medium red onion (diced)
- 15 oz. canned chickpeas (rinsed and drained)
- 1 puck Boursin cheese (I used garlic herb)
- ½ cup dried crunchy lentils (I used garlic herb (Three Farmers Brand))
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon maple syrup
- 2 teaspoons dijon mustard
- ¼ teaspoon ground black pepper
At a glance
PER SERVING · TIME 45M
CAL 21%·PRO 30%
CARBS 67G63% OF CAL
11G FIBER0G ADDED0G INTRINSIC42G OTHER14G TOTAL SUGAR
FAT 13G26% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 310mg
- Total sugar
- 14g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 555mg
- Calcium
- 105mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 310MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.