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Cook'n with Betty Crocker 
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Couscous Salad with Artichokes & Red Peppers |
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Serves: 6 Print this RecipeLOW CHOLESTEROL/LOW CALORIE Prep: 15 min Cook: 5 min Stand: 15 min 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 peppers, 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 onions 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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