Summer Cous Cous Salad

Ingredients

• Side

Preparation

1. Ingredients
2. 3 medium ears sweet corn, husks removed
3. 1 cup reduced-sodium chicken broth or vegetable broth
4. 1 cup uncooked couscous
5. 1 medium cucumber, halved and sliced
6. 1-1/2 cups cherry tomatoes, halved
7. 1/2 cup crumbled feta cheese
8. 1/4 cup chopped red onion
9. 3 tablespoons minced fresh parsley
10. 3 tablespoons olive oil
11. 3 tablespoons lemon juice
12. 1 teaspoon dried oregano
13. 3/4 teaspoon ground cumin
14. 1/2 teaspoon salt
15. 1/2 teaspoon pepper
16. Directions
17. Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly.
18. In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous.
19. In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled. Yield: 9 servings.


20. Nutrition Facts: 3/4 cup equals 171 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 265 mg sodium, 25 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.