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    You are in: Home / Recipes / Tangy Couscous Salad Recipe
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    Tangy Couscous Salad

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    English_Rose's Note:

    Throw together a deliciously tangy and superhealthy couscous salad in just 10 minutes. You can use roasted red peppers in place of the zucchini and add some chickpeas if you want it to go further! From BBC Good Food Magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the couscous in vegetable broth according to pack instructions. Trim the ends off the zucchini, then cut into slices.
    2. 2
      Heat a griddle pan or broiler. Drizzle the zucchini slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous, then mix through the remaining ingredients. Serve at room temperature.

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    Nutritional Facts for Tangy Couscous Salad

    Serving Size: 1 (220 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 389.3
     
    Calories from Fat 87
    22%
    Total Fat 9.7 g
    14%
    Saturated Fat 4.5 g
    22%
    Cholesterol 23.4 mg
    7%
    Sodium 315.1 mg
    13%
    Total Carbohydrate 62.5 g
    20%
    Dietary Fiber 6.1 g
    24%
    Sugars 2.8 g
    11%
    Protein 14.5 g
    28%

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