Cool Couscous Salad

Lunch

Here's a refreshing lunch or dinner for hot summer days or any time you want to eat light. I combine hearty couscous and tangy feta cheese for Mediterranean flair, and then I top it off with my favorite balsamic vinaigrette for a punch of flavor.

Average Rating: 5

TOTAL TIME: Prep: 15 min. + chilling
YIELD: 2 servings.

Ingredients

1/3 cup water
1/4 cup uncooked couscous
1/3 cup garbanzo beans or chickpeas, rinsed and drained
1/4 cup seeded chopped cucumber
1 small plum tomato, seeded and chopped
1/4 cup prepared balsamic vinaigrette
2 lettuce leaves
2 tablespoons crumbled feta cheese

Instructions

1. In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cover and refrigerate for at least 1 hour.
2. In a small bowl, combine the garbanzo beans, cucumber, tomato and couscous. Pour dressing over couscous mixture; toss to coat. Place lettuce leaves on 2 individual serving plates. Top with couscous mixture; sprinkle with cheese.

Nutrition Facts

3/4 cup: 212 calories, 7g fat (1g saturated fat), 4mg cholesterol, 484mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 7g protein.
Diabetic Exchanges:
2 starch, 1-1/2 fat.