Lemony Couscous with Mint, Dill, and Feta Recipe Print Page

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Side Dishes

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.

Cooking Light JUNE 2006

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

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.

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

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Lemony Couscous with Mint, Dill, and Feta recipe