Minted Mediterranean Couscous Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
- 1/4 teaspoon salt
- 3/4 cup water
- 1 cup chopped red bell pepper
- 1/2 cup chopped fresh mint
- Carbohydrate 44 g(15%)
- Cholesterol 32 mg(11%)
- Fat 22 g(35%)
- Fiber 6 g(26%)
- Protein 13 g(25%)
- Saturated Fat 8 g(39%)
- Sodium 774 mg(32%)
- Calories 424
Preparation Bring 3/4 cup water and 1/4 teaspoon salt to boil in medium saucepan over medium heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes. Transfer couscous to bowl; fluff with fork and cool slightly. Stir chopped bell pepper, olives, and mint into couscous. Stir in olive oil vinaigrette. Fold in feta cheese. Season with salt and pepper. Arrange 4 romaine leaves on each of 2 plates. Spoon salad into romaine.
Preparation Bring 3/4 cup water and 1/4 teaspoon salt to boil in medium saucepan over medium heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes. Transfer couscous to bowl; fluff with fork and cool slightly. Stir chopped bell pepper, olives, and mint into couscous. Stir in olive oil vinaigrette. Fold in feta cheese. Season with salt and pepper. Arrange 4 romaine leaves on each of 2 plates. Spoon salad into romaine.
