Greek Couscous Salad ( 2.5 points)

Recipe Ingredients

10		Sun-dried tomato halves (not oil-packed)
1 1/2 cups	355ml	Cold cooked couscous
1 cup	237ml	Unpeeled cucumber - seeded and coarsely (small)
		Chopped
		(about 3/4 cup)
2 tablespoons	30ml	Chopped fresh parsley
		OR
2 teaspoons	10ml	Dried parsley flakes
1 tablespoon	15ml	Chopped fresh basil
		OR
1 teaspoon	5ml	Dried basil leaves
2 oz	56g	Feta cheese - crumbled (about 1/3
		Cup)
1 tablespoon	15ml	Pine nuts - toasted
1 tablespoon	15ml	Olive or vegetable oil
1 tablespoon	15ml	Lemon juice
1 1/2 teaspoons	7.5ml	Chopped fresh oregano
		OR
1/2 teaspoon	2.5ml	Dried oregano leaves
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Coarsely ground pepper

Recipe Instructions

Pour enough hot water over sun-dried tomatoes to cover. Let stand 10 to 15

minutes or until softened; drain and coarsely chop. Mix tomatoes,

couscous,

cucumber, parsley, basil, cheese and nuts in large bowl. Mix remaining

ingredients. Pour over couscous mixture; toss. Cover and refrigerate 1 to

2

hours to blend flavors.

Copyright:

"© General Mills, Inc. 1998."

Per serving: 97 Calories (kcal); 4g Total Fat; (40% calories from fat); 3g

Protein; 11g Carbohydrate; 7mg Cholesterol; 230mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;

1/2

Fat; 0 Other Carbohydrates

Shared by: S. May, PointsTowardSuccess

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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