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A light, refreshing salad providing protein from yogurt and couscous, plus fiber and micronutrients from carrot and zucchini.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Carrot, Zucchini, Yogurt and Couscous Salad (200 g) has 176 calories. That works out to 88 calories per 100 g. It contains 28 g of carbs, 6.4 g of protein, 4 g of fat and 3.6 g of fiber. Its 360 µg of Vitamin A covers 40% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 200 g
176
KCAL / 200G
Carbs
28g
· 10% DV
Protein
6.4g
· 13% DV
Fat
4g
· 5% DV
Fiber
3.6g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 15% · Fat 20%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 176 kcal | |
| Total fat | 4 g | 5% |
| Saturated fat | 1.7 g | 9% |
| Trans fat | 0 g | |
| Sodium | 210 mg | 9% |
| Total carbohydrate | 28 g | 10% |
| Fiber | 3.6 g | 13% |
| Protein | 6.4 g | 13% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 200 g | 176 kcal |
| 1 tablespoon (small) | 15 g | 13 kcal |
| 2 tablespoon (small) | 30 g | 26 kcal |
| 100 g | 100 g | 88 kcal |
| ½ cup (half) | 100 g | 88 kcal |
| 1 serving (small) | 150 g | 132 kcal |
| 1 serving (medium) | 250 g | 220 kcal |
| 1 bottle (medium) | 300 g | 264 kcal |
| 1 serving (large) | 350 g | 308 kcal |
Calculated from 88 calories per 100 g.
Cook the couscous according to its package directions, then cool it. Sauté grated carrot and zucchini until tender, let them cool, and stir them into the couscous with seasoned yogurt. Chill briefly before serving for a fresher flavor.
The core ingredients are carrot, zucchini, couscous and yogurt. Garlic, salt and herbs such as dill or mint are common additions, while individual recipes may include nuts or other seasonings. Add the yogurt after the cooked ingredients have cooled.
Yes, you can prepare the components ahead, but keep the yogurt dressing separate until close to serving. Store the cooked couscous and vegetables covered in the refrigerator, then combine them with the dressing so the salad stays thicker.
Carrot, zucchini, yogurt and couscous salad keeps for about two days in a covered container in the refrigerator. Refrigerate it promptly rather than leaving it at room temperature, and discard it if its smell or texture changes.
Drain the zucchini and couscous well, and let both cool before mixing them with yogurt. Zucchini releases liquid as it cooks, so removing excess moisture before combining the ingredients helps keep the dressing from thinning.
Yes, zucchini is usually cooked for this salad, often by sautéing or roasting it until tender. Let it cool and drain off excess liquid before adding it; mixing hot zucchini into the yogurt can make the dressing runny.
Regular small-grain couscous works well because it mixes easily with the vegetables and yogurt. Prepare it according to the package directions, fluff it, and let it cool completely so the dressing does not become warm or loose.
Serve carrot, zucchini, yogurt and couscous salad with grilled chicken, kebabs, roasted vegetables or another main dish. Its cool, creamy dressing also makes it work as a side at a picnic or barbecue; keep it chilled until serving.
Yes, roasting the carrot and zucchini gives the salad a sweeter, more concentrated vegetable flavor. Let them cool and drain any accumulated liquid before folding them into the couscous and yogurt.
No, this salad is not a good choice for freezing. Yogurt can separate after thawing, and zucchini tends to release water, leaving the couscous and vegetables with a softer, less pleasant texture.
Vitamins
Vitamin A
360µg · 40% DV
B12
0.4µg · 17% DV
B2
0.16mg · 12% DV
Vitamin C
10mg · 11% DV
Minerals
Selenium
10µg · 18% DV
Copper
0.16mg · 18% DV
Phosphorus
116mg · 17% DV
Iodine
20µg · 13% DV
Sodium
210mg · 9% DV
Potassium ⭐
290mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 176 calories in 1 cup (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Carrot, Zucchini, Yogurt and Couscous Salad combines cooked, cooled couscous with carrot and zucchini, bound with a yogurt dressing. The name describes the ingredients rather than a single regional recipe, so the vegetables may be grated, chopped or lightly cooked according to preference.
Cool and creamy with a gentle tang, it balances the soft grains with the vegetables’ mild sweetness. Serve it as a light lunch, a side for grilled dishes, or part of a shared summer spread; it also travels well for a packed meal when kept chilled. Its nutrition is relatively light, with fiber from the vegetables and protein from the yogurt and couscous: a 100 g portion provides 88 calories. For a lighter dressing, use plain yogurt and keep added oil modest.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.7g
MONOUNSATURATED
0.9g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 32.5:1
Above the ideal 4:1 (32.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.