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Couscous Salad

Prep time 7 mins
Cook time 1 min
Yield Yields: About 2 cups
Toss couscous with pesto, lemon juice,and fresh veggies for an easy weeknight dinner or office lunch.


  • 1/4 cup whole-wheat couscous
  • Salt and pepper
  • 2 teaspoons pesto
  • 1 teaspoon lemon juice
  • 1/4 teaspoon lemon zest, optional
  • 5 grape tomatoes, halved or quartered
  • 1 Persian cucumber, quartered lengthwise and cut crosswise into 1/4-inch pieces
  • 2 tablespoons chopped pecans or pecan pieces, optional

Nutrition Information

  • calories 272
  • fat 6 g
  • satfat 2 g
  • protein 10 g
  • carbohydrate 52 g
  • fiber 6 g
  • cholesterol 4 mg
  • sodium 1264 mg

How to Make It

  1. Bring 1/3 cup water to a boil in a hot pot. Stir in couscous and a pinch of salt, cover and turn power off. Let it sit undisturbed until water has been absorbed, at least 5 minutes. Fluff with a fork.

  2. While couscous is steaming, mix pesto, lemon juice and lemon zest, if desired, in a wide, shallow bowl. Season with pepper. Toss in tomatoes and cucumbers. Add couscous to bowl along with pecans, if desired, and toss again. Season with salt and pepper.

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