This Mediterranean couscous salad is full of veggies and made with olive oil, lemon and sage. It’s a fresh-tasting, nutritious offering that’s easy to make and great for your heart. Enjoy it alone or as a side dish.
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1 ¾ cups fat-free, low-sodium chicken broth
¾ cup whole wheat couscous
1 cup grape tomatoes, halved
½ cup chopped seeded peeled cucumber
½ cup chopped red bell pepper
¼ cup sliced green onions
1 tablespoon chopped fresh sage
¼ teaspoon grated lemon rind
2 tablespoons fresh lemon juice
4 teaspoons extra virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
- Bring broth to a boil in a medium saucepan; gradually stir in couscous.
- Remove from heat; cover and let stand for 5 minutes.
- Fluff with a fork.
- Combine couscous, tomatoes, and remaining ingredients in a large bowl
Makes four servings – 1 cup per serving
Total Fat: 5 g
Saturated Fat: 1 g
Protein: 5 g
Carbohydrates: 22 g
Dietary Fiber: 4 g
Sugars: 0 g
Sodium: 465 mg
Source: Cooking Light