Cool Couscous Salad

Name: Cool Couscous Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
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

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.

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

Directions

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.
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.

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.

Originally published as Cool Couscous Salad in Cooking for 2 Summer 2008