ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemony Couscous with Mint, Dill, and Feta

Yield 8 servings (serving size: 1 cup couscous mixture and 2 tablespoons cheese)
You can substitute regular couscous for whole wheat. Add cubed rotisserie chicken to make this a light lunch.

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

Nutrition 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

How to Make It

  1. 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.

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