Serves: 6
Total Calories: 85

1 cup water
3/4 cup uncooked couscous
6 roma (plum) tomatoes, chopped (2 cups)
1 (14-ounce) can artichoke hearts, drained and chopped
1 (7-ounce) jar roasted red bell pepper, drained and cut into thin strips
1 (2 1/4-ounce) can sliced ripe olives, drained
1/2 cup fresh parsley, finely chopped
1/4 cup finely chopped red onion
3 tablespoons cider vinegar
1/2 teaspoon salt
2 cloves garlic, finely chopped
1/3 cup crumbled feta cheese (1 1/2 ounces)

1. Heat water to boiling in 10-inch nonstick skillet. Stir in couscous remove from heat. Cover and let stand about 5 minutes or until water is absorbed.
2. Fluff couscous with fork. Spread couscous evenly in thin layer on cookie sheet. Let stand 8 to 10 minutes or until cool.
3. Mix remaining ingredients except cheese in medium bowl. Add couscous and cheese to tomato mixture. Gently toss until mixed.

NUTRITION INFORMATION
1 Serving

Calories 170 (Calories from Fat 35)
Fat 4g (Saturated 2g)
Cholesterol 5mg
Sodium 400mg
Carbohydrate 31g (Dietary Fiber 6g)
Protein 8g

% DAILY VALUE: Vitamin A 18% Vitamin C 100% Calcium 10% Iron 12%

DIET EXCHANGES: 1 Starch, 3 Vegetable, 1/2 Fat

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 85
Calories from Fat: 11

More Recipes from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook:
-NEWS ABOUT NUTS AND CHOLESTEROL
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Bacon-Spinach Salad
Couscous Salad with Artichokes & Red Peppers
Festive Broccoli & Corn
Harvest Roasted Vegetables
Honey-Glazed Carrots
Horseradish Mashed Potatoes
Hot German Potato Salad
Sherried Greens With Fruit & Blue Cheese
Sweet Potato Surprise
Tangy Coleslaw
Wild Rice Salad with Dried Cherries