Photo: Anna Pelzer
Roasted Veggie Couscous Salad
17 ingredients
15 min + 30 min
6
openrecipes
A colorful array of roasted vegetables tossed in whole wheat couscous with black beans and feta. A simple flavorful dish that is sure to become a weeknight staple.
Estimated Nutrition (whole recipe, rough)
645
Calories
27g
Protein
24g
Fat
84g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole Medium Zucchini, Thinly Sliced
- 1 whole Medium Yellow Squash (thinly Sliced)
- 4-½ ounces, weight Asparagus (ends Trimmed And Cut Into 1inch Pieces)
- 2 whole Roma Tomatoes, Diced
- 1 whole Medium Red Onion (chopped Into Medium Slices)
- ½ Tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- ¼ teaspoons Dried Rosemary
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 1 package (7.6 Oz. Size) Whole Wheat Couscous
- 1 teaspoon Garlic Powder
- ½ teaspoons Italian Seasoning
- ½ teaspoons Salt, Or To Taste
- ¼ teaspoons Black Pepper, Or To Taste
- ½ cups Canned Or Cooked Black Beans, Rinsed
- 4 ounces, weight Feta (crumbled)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes