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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 25%
  • Fat: 5.5g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.6g
  • Protein: 7.7g
  • Carbohydrate: 33.1g
  • Fiber: 5.4g
  • Cholesterol: 13mg
  • Iron: 1.6mg
  • Sodium: 458mg
  • Calcium: 97mg


  • 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


  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.
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