Summer Garden Couscous Salad Recipe
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 9
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 3 tablespoons lemon juice
- 1/2 cup crumbled feta cheese
- 3 tablespoons olive oil
- 1/2 teaspoon pepper
- 1-1/2 cups cherry tomatoes halved
- 3 tablespoons minced fresh parsley
- 1/4 cup chopped red onion
- 3/4 teaspoon ground cumin
- 1 cup uncooked couscous
- 3 medium ears sweet corn husks removed
- 1 cup reduced-sodium chicken broth or vegetable broth
- 1 medium cucumber halved and sliced
- Carbohydrate 20.3623143604768 g
- Cholesterol 7.41666666666667 mg
- Fat 3.12275247293809 g
- Fiber 1.42600671153669 g
- Protein 4.48814653838839 g
- Saturated Fat 1.43904121129293 g
- Serving Size 1 1 serving (41g)
- Sodium 96.6956318049925 mg
- Sugar 18.9363076489401 g
- Trans Fat 0.180850552986504 g
- Calories 129 calories
Directions Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly. In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous. In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled. Yield: 9 servings. Originally published as Summer Garden Couscous Salad in Simple & Delicious June/July 2010, p54 Nutritional Facts 3/4 cup equals 171 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 265 mg sodium, 25 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat. Print Add to Recipe Box Email a Friend
