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Feta-Couscous Salad

Yield 4 servings (serving size: 1 cup spinach mixture and 1 cup couscous mixture)
Prep: 20 minutes. For a unique presentation, pack the couscous mixture in a 1-cup dry measuring cup, and invert onto the spinach leaves. The couscous will take on the shape of the measuring cup.

Ingredients

  • 1 cup water
  • 2/3 cup uncooked couscous
  • 1 cup grape tomatoes, halved
  • 3/4 cup (3 ounces) crumbled feta cheese with basil and sun-dried tomatoes
  • 3/4 cup chopped fresh parsley
  • 1/4 cup pine nuts
  • 1 tablespoon dried basil
  • 1/2 teaspoon salt
  • 1/2 cup fat-free Italian dressing, divided
  • 4 cups spinach leaves (about half of a 10-ounce package)

Nutrition Information

  • calories 258
  • caloriesfromfat 34 %
  • fat 9.7 g
  • satfat 4.1 g
  • monofat 2.7 g
  • polyfat 2.1 g
  • protein 11.3 g
  • carbohydrate 32.5 g
  • fiber 4.4 g
  • cholesterol 20 mg
  • iron 3.9 mg
  • sodium 857 mg
  • calcium 219 mg

How to Make It

  1. Place water in a small microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until water boils. Remove from heat, and stir in couscous. Cover and let stand 5 minutes or until liquid is absorbed; fluff with a fork. Spoon onto a baking sheet, and spread in a thin layer; let stand 7 minutes or until cool.

  2. Combine tomato, next 5 ingredients, and 1/4 cup dressing in a bowl. Add cooled couscous to parsley mixture, and toss well.

  3. Combine spinach and 1/4 cup dressing; toss gently. Place spinach mixture on each of 4 individual plates. Top with couscous mixture.

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