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Couscous Salad with Roasted Vegetables Recipe

Couscous Salad with Roasted Vegetables Recipe

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Ingredients

Count

Nutrition

230

Calories

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Ingredients:

Serving

Directions:

Preheat the oven to 375 degrees.
Place the eggplant on a baking sheet lined with aluminum foil.
Bake for 35-45 minutes, or until it has collapsed. In the meantime, roast the pepper and tomatoes under a broiler, turning so that the skin on all sides becomes quite blistered.
Place these in a paper bag to cool.
Place the couscous in a n ovenproof bowl.
Pour the boiling water over it and cover.
After 15 minutes fluff with a fork.
When all the vegetables have cooled to room temperature, slip their skins off and chop into bite-size pieces.
Combine the couscous, vegetables, and all the remaining ingredients in a serving bowl and toss thoroughly to mix.
This salad is best served at room temperature. Serves 6.
- Recipe via Meal-Master (tm) v 8.02

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	229.64 Kcal (961 kJ)
Calories from fat	87.44 Kcal
		% Daily Value*
Total Fat	9.72g	15%
Sodium	20.16mg	1%
Potassium	417.35mg	9%
Total Carbs	30.99g	10%
Sugars	5.52g	22%
Dietary Fiber	5.07g	20%
Protein	5.32g	11%
Vitamin C	34.4mg	57%
Vitamin A	0.5mg	16%
Iron	9.2mg	51%
Calcium	42mg	4%

Amount Per 100 g
Calories	81.18 Kcal (340 kJ)
Calories from fat	30.91 Kcal
		% Daily Value*
Total Fat	3.43g	15%
Sodium	7.13mg	1%
Potassium	147.53mg	9%
Total Carbs	10.96g	10%
Sugars	1.95g	22%
Dietary Fiber	1.79g	20%
Protein	1.88g	11%
Vitamin C	12.2mg	57%
Vitamin A	0.2mg	16%
Iron	3.3mg	51%
Calcium	14.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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