Lemony Couscous with Mint, Dill, and Feta

You can substitute regular couscous for whole wheat. Add cubed rotisserie chicken to make this a light lunch.

Yield:

8 servings (serving size: 1 cup couscous mixture and 2 tablespoons cheese)

Recipe from

Nutritional Information

Calories 202
Caloriesfromfat 25 %
Fat 5.5 g
Satfat 2.4 g
Monofat 2 g
Polyfat 0.6 g
Protein 7.7 g
Carbohydrate 33.1 g
Fiber 5.4 g
Cholesterol 13 mg
Iron 1.6 mg
Sodium 458 mg
Calcium 97 mg

Ingredients

2 cups water
1 tablespoon extravirgin olive oil
1 teaspoon salt
1 large garlic clove, minced
1 (10-ounce) box whole wheat couscous
1 2/3 cups grape or cherry tomatoes, halved (about 1 pint)
1 1/2 cups diced English cucumber
1/3 cup chopped green onion
1/3 cup fresh lemon juice
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh dill
1 (4-ounce) package crumbled feta cheese

Preparation

Combine first 4 ingredients in a medium saucepan; bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork; cool.

Combine couscous, tomatoes, and next 5 ingredients (through dill) in a large bowl; toss well. Add cheese.

Note:

Jeanne Kelley,

June 2006