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Greek Couscous Salad |
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Serves: 7
Print this Recipe
10 sun-dried tomatoes halves (not-oil packed)
1 1/2 cups cold cooked couscous
1 small unpeeled cucumber, seeded and
2 tablespoons chopped fresh parsley or 2 tsp dried parsley flakes
1 tablespoon chopped fresh or 1 tsp dried basil leaves
2 ounces feta cheese, crumbled (about 1/3 cup)
1 tablespoon pine nuts, toasted
1 tablespoon olive or vegetable oil
1 tablespoon lemon juice
1 1/2 teaspoons chopped fresh or 1/2 tsp dried oregano leaves
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
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.
1 Serving: Calories 105 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 5mg; Sodium 260mg; Carbohydrate 13g (Dietary Fiber 1g); Protein 3g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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