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Couscous Kid Salad

Course Salad
Cuisine American
Keyword couscous, dairy free, kid friendly, vegetarian, Veggies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 560kcal

Ingredients

  • 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

Serve With

  • 4 medium orange

Instructions

  • 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.

Nutrition

Calories: 560kcal | Carbohydrates: 108g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Sodium: 152mg | Fiber: 16g | Sugar: 6g