Herbed Garden Couscous
cup whole wheat or plain couscous
cups cherry tomatoes, halved
medium cucumber, coarsely chopped
medium green sweet pepper, coarsely chopped
cup snipped fresh chives
cup snipped fresh Italian (flat-leaf) parsley
cup snipped fresh mint
cup snipped fresh oregano
cup balsamic vinegar
cup olive oil
cup crumbled feta cheese
cup coarsely chopped walnuts, toasted
- Cook couscous according to package directions. Fluff with a fork.
- Meanwhile, in large bowl combine tomatoes, cucumber, sweet pepper, chives, parsley, mint, and oregano. Fold in couscous.
- In a small bowl whisk together the balsamic vinegar, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Pour over couscous mixture and toss to combine. Spoon into serving bowl or cover and chill up to 24 hours. To serve, top with feta cheese and walnuts. Makes 12 side-dish servings.
Nutrition Facts(Herbed Garden Couscous)
- Per serving:
- 196 kcal cal.,
- 11 g fat
- (2 g sat. fat,
- 3 g polyunsaturated fat,
- 5 g monounsatured fat),
- 6 mg chol.,
- 172 mg sodium,
- 21 g carb.,
- 3 g fiber,
- 4 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet