Couscous Kid Salad
Keyword couscous, dairy free, kid friendly, vegetarian, Veggies
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 4 servings
- 2 cup couscous, dry
- 1 cup green peas, frozen
- 1/2 cup corn, frozen
- 2 medium carrot
- 1/2 medium bell pepper, yellow
- 1 cup cauliflower, florets
- 2 tablespoon olive oil
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper, ground
- 1/4 teaspoon basil, dried
- 1/4 teaspoon oregano, dried
- 1/4 teaspoon parsley, dried
- 1 medium lemon
Cook couscous as directed on package.
Meanwhile, set peas and corn aside to thaw. Grate carrots, and chop bell pepper and cauliflower into small pieces.
In a large bowl, combine carrots, bell pepper, cauliflower, olive oil, salt, pepper, basil, oregano, parsley, and juice of the lemon.
Add cooked couscous to veggies along with peas and corn (they will continue to thaw with the warm couscous if not completely thawed already). Mix well to fully coat.
Serve immediately with orange wedges on the side, or cover and store in the refrigerator for later.
Calories: 560kcal | Carbohydrates: 108g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Sodium: 152mg | Fiber: 16g | Sugar: 6g