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Cool Couscous Salad Recipe
Cool Couscous Salad Recipe photo by Taste of Home

Cool Couscous Salad Recipe

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Tiffany Blepp’s cold salad will refresh on even the hottest days. The Olathe, Kansas cook combines hearty coucous and tangy feta cheese for a Mediterranean flare and tops it off with balsamic vinaigrette for a punch of flavor.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 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

Nutritional Facts

3/4 cup (prepared with reduced-fat salad dressing) equals 204 calories, 7 g fat (1 g saturated fat), 4 mg cholesterol, 358 mg sodium, 29 g carbohydrate, 4 g fiber, 7 g protein.

Directions

  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 two individual serving plates. Top with couscous mixture; sprinkle with cheese. Yield: 2 servings.
Originally published as Cool Couscous Salad in Cooking for 2 Summer 2008, p51

Nutritional Facts

3/4 cup (prepared with reduced-fat salad dressing) equals 204 calories, 7 g fat (1 g saturated fat), 4 mg cholesterol, 358 mg sodium, 29 g carbohydrate, 4 g fiber, 7 g protein.

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Reviewed Jul. 11, 2010

super it is great for this hot weather, it is very fresh and delicious

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