Couscous salad with garden vegetables and Feta
![](https://whatyoueat.ca/wp-content/uploads/2024/02/Image-Salade-couscous-et-feta-2-1004x1024.png)
Ingredients
Salad
1/2 red onion, thinly sliced
1/2 green Bell pepper, cut into thin strips
1/2 yellow Bell pepper, cut into thin strips
1/2 English cucumber, cut in quarters
1 cup (250 mL) cherry tomatoes, cut in half
4 oz (120 g) Feta cheese, cut in cubes
2 cups (500 mL) cooked whole-wheat couscous
1 can (540 mL) red kidney beans, drained and rinsed
2 tbsp (30 mL) fresh parsley, chopped
Vinaigrette
1 garlic clove, minced
1 tsp (5 mL) dried oregano
3 tbsp (45 mL) red wine vinegar
1/3 cup (80 mL) extra virgin olive oil
Salt and pepper, to taste
Nutritional information
Per serving
Energy
513 Calories
Protein
17 g
Carbohydrate
54 g
Fat
26 g
Fibre
10.7 g
Sodium
511 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient and % DV*
Calcium
18 % / 237 mg
Vitamin C
78 %
Niacin
38 %
Riboflavin
26 %
Phosphorus
24 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
Preparation
Salad
In a bowl, combine all of the ingredients and gently mix. Set aside.
Vinaigrette
- In a small bowl or measuring cup, whisk together all of the ingredients.
- Add the vinaigrette to the salad and gently toss to coat all of the ingredients with the salad dressing.
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