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    3 pt. Lemony Couscous


    Source of Recipe


    Cooking Light, Sept 1994, page 135

    List of Ingredients




    1/2 cup water
    1/4 box couscous (10-ounce) uncooked (1-1/2 cups)
    1 1/2 teaspoons couscous uncooked
    1/3 cup seeded chopped tomato (1 large)
    1/4 cup seeded coarsely chopped peeled cucumber
    1/4 cup thinly sliced green onions
    2 tablespoons finely chopped fresh parsley
    1 tablespoon finely chopped fresh mint
    2 tablespoons fresh lemon juice
    1 1/2 teaspoons water
    1 1/2 teaspoons olive oil
    1/4 teaspoon salt
    1/4 teaspoon pepper

    Recipe



    Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; let stand, covered, minutes. Fluff with a fork. Combine couscous, tomato, and next 4 ingredients in a large bowl, and toss well.

    Combine lemon juice and next 4 ingredients; stir well with a wire whisk. Pour over couscous mixture; toss well. Yield: 2 servings (serving size: 1 cup).

    ÑÑÑÑÑ

    Per serving (excluding unknown items): 131 Calories; 4g Fat (24% calories from fat); 4g Protein; 21g Carbohydrate; 0mg Cholesterol; 275mg Sodium
    Food Exchanges: 1 1/2 Starch/Bread; 1/2 Fat

 

 

 

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