Lemony Couscous with Mint, Dill, and Feta

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8 servings (serving size: 1 cup couscous mixture and 2 tablespoons cheese)
Jeanne Kelley
June 2006
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 2

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

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