Seasonal Couscous SaladRecipe posted in: Flex Meals & Snacks, Lunches & Dinners, Sides
Salads can be enjoyed year-round, and this one in particular is a multi-seasonal dish. With couscous at its base, this zesty Seasonal Couscous Salad makes for the perfect fall side dish or a refreshing pick in the summer sun. Bookmark this recipe for a nutrient-packed super salad that’s loaded with flavor and will fill you up the healthy way!
Need something healthy in a pinch? Whip up this two-step salad. Looking for a side dish to bring to a holiday dinner? Throw together this delicious Couscous Salad in minutes. To make this simple yet delicious salad, sauté butternut squash and onion in olive oil for about 15 minutes. Combine cooked couscous with sautéed squash and onion, pomegranate seeds, sliced almonds, lime juice for zest and black pepper to taste. Toss with remaining olive oil and pop in the fridge to enjoy cooled or serve immediately to enjoy warm!
This versatile and filling dish is a go-to addition to your Flex menu. It makes four servings, so whip this Couscous Salad up for the family or double the ingredients to bring to a big batch to a family get-together. And be sure to log each serving you enjoy in the NuMi app. Consistently logging your daily food intake in the NuMi app can increase your weight loss results. Learn all about our easy-to-use food tracker app by checking out NuMi 101: A Comprehensive Guide to Our Free Tracking App >
Looking for a few other tasty salad recipes to get in those veggie servings and fill up on fiber? We’ve got plenty more Nutrisystem-approved recipes for your menu:
Want to lose weight enjoying delicious breakfasts, lunches and dinners? Nutrisystem’s got a plan for you! Click here to learn more >
Calories per Serving: 156
On Nutrisystem, Count As: 1 SmartCarb and 2 Extras
- 1 cup butternut squash, diced
- ¼ cup red onion, diced
- 4 tsp. olive oil
- 1 cup couscous, cooked
- ½ cup pomegranate seeds
- ¼ cup sliced almonds
- ¼ lime, juiced
- Black pepper, to taste
- In a large skillet, heat 2 teaspoons of olive oil at medium-high. Add the butternut squash and onion. Top with a lid and cook until soft, about 15 minutes, stirring occasionally.
- In a large bowl, combine couscous, squash, onion, pomegranate seeds, sliced almonds, lime juice, black pepper, and remaining 2 teaspoons of olive oil.