Family Food on the Table · by Kathryn Doherty
Israeli Couscous Veggie Salad
NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 21%
CARBS 65G70% OF CAL
4G FIBER0G ADDED2G INTRINSIC58G OTHER2G TOTAL SUGAR
FAT 7G17% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh couscous salad loaded with crisp vegetables, basil, and a tangy mustard vinaigrette. A light and colorful side for grilled proteins.
sidemediterraneansaladdairy freeveganvegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups cooked Israeli couscous
- 1 cup cucumber (peeled and chopped)
- 1 medium tomato (seeded and chopped)
- 1/2 red bell pepper (seeded and chopped)
- 2 green onions (chopped)
- 1/4 cup chopped fresh basil (or more!)
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 20M
CAL 18%·PRO 21%
CARBS 65G70% OF CAL
4G FIBER0G ADDED2G INTRINSIC58G OTHER2G TOTAL SUGAR
FAT 7G17% OF CAL
1G SAT6G 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
- 10m
- Cook
- 10m
- Sodium
- 264mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 286mg
- Calcium
- 36mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 264MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.