Greek Couscous
2018-03-09 15:04:51
Yields 8
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Nutrition Facts
Serving Size
334g
Yields
8
Amount Per Serving
Calories 423
Calories from Fat 287
% Daily Value *
Total Fat 33g
50%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 19g
Cholesterol 33mg
11%
Sodium 1905mg
79%
Total Carbohydrates 26g
9%
Dietary Fiber 6g
23%
Sugars 13g
Protein 10g
Vitamin A
37%
Vitamin C
59%
Calcium
31%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 cup uncooked pearled (Israeli)
- whole-wheat couscous
- 1 cup diced cucumber
- 1/3 cup diced red onion
- 1/3 cup sliced sun-dried tomatoes
- 1/4 cup feta cheese
- 1/4 cup kalamata olives, chopped
- 1-1/2 tablespoons olive oil
- 3 tablespoons cider vinegar
- 1/4 cup minced parsley
- 1 clove garlic, peeled, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Cook couscous according to package directions, omitting the salt.
- When done, rinse couscous under coldwater and drain well.
- Place the couscous, cucumber, onion, sun-dried tomatoes, feta and olives in a large bowl.
- To prepare the dressing, combine the vinegar, olive oil, parsley, garlic, oregano, salt and pepper in a small jar with a tight-fitting lid and shake well.
- Drizzle dressing over salad and toss gently to coat.
- Refrigerate at least 2 hours before serving, to allow flavors to blend.
Notes
- Created by Darlene Zimmerman. MS. RD, for Heart Smart and tested by Susan M. Selasky for the Free Press Test Kitchen
- 125 calories (36% from fat). 5 grams fat (1 gram sat. fat, 0 grams trans fat), 19 grams carbohydrates, 4 grams protein. 253 mg sodium, 4 mg cholesterol. 35 mg calcium, 3 grams fiber. Food exchanges: 1 starch, 1 fat.
Adapted from Free Press Test Kitchen
Adapted from Free Press Test Kitchen
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