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MEDITERRANEAN COUSCOUS SALAD
1 cup reduced sodium chicken broth
¾ cup uncooked plain whole grain wheat couscous
1 cup cherry tomatoes, quartered
1 cup cucumber, cubed
½ cup black olives, sliced
¼ cup green onions, chopped
2 tablespoons fresh dill, minced
2 tablespoons lemon juice
1 tablespoon olive oil
2 tablespoons reduced fat feta cheese
In a saucepan, heat broth to boiling. Stir in couscous and remove from heat. Cover and let stand for 5 minutes.
In a large bowl, place tomatoes, cucumber, olives, onions and dill. Stir in couscous.
In a small bowl, beat lemon juice and oil until well blended. Pour over mixture and toss.
Before serving, sprinkle with cheese.
Recipe modified by CHOICES Nutrition Education Program
Download the Recipe/Descargue la Receta:
Download Mediterranean Couscous Salad.pdf