Couscous Salad

Nutrition Facts

Serving Size 4 OZ

Calories 103

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 2.5g

Sat. Fat 0.3g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 229.4mg

10%

Amount/Serving

%DV*

Tot. Carb. 16.8g

Dietary Fiber 0.8g

Sugars 0.7g

Includes 0g Added Sugars

Protein 3.3g

Vitamin D - 0mcg - 0%

Calcium - 25.8mg - 3%

Iron - 1mg - 13%

Potassium - 60.4mg - 1%

INGREDIENTS: PITA BREAD (enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, wheat gluten, yeast, contains less than 2% or less of the following: salt, calcium propionate (preservative), guar gum, cellulose gum, acacia gum, dextrose, calcium sulfate, microcrystalline cellulose. contains: wheat), Vegetable Stock (WATER, FRESH ONIONS, FRESH CELERY, FRESH CARROTS, DICED TOMATOES (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid)), COUSCOUS (wheat flour. contains: wheat ), ENGLISH CUCUMBER, FRESH GREEN ONIONS, FRESH GRAPE TOMATOES, FRESH RED ONION, OLIVE OIL (refined olive oil, and extra virgin olive oil. ), MINT, KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER

ALLERGENS: Wheat, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.