Middle Eastern Couscous Salad
Serve with grilled chicken breasts.

Servings: 4

• 1 cup chicken broth or water
• 3/4 cup quick-cooking couscous, uncooked
• 1/2 cup dried tart cherries
• 1/2 cup coarsely chopped carrots
• 1/2 cup chopped unpeeled cucumber
• 1/4 cup sliced green onions
• 1/4 cup toasted pine nuts or slivered almonds (optional)
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon Dijon-style mustard
• Salt and pepper to taste

Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes.

Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well. Combine vinegar, olive oil and mustard in a small container; mix well. Pour over couscous mixture; stir to coat all ingredients. Season with salt and pepper, if desired. Serve chilled or at room temperature.

Notes: To toast pine nuts or almonds, spread nuts in an ungreased pan. Bake in a preheated 350º oven 5 to 7 minutes, stirring occasionally, or until brown.

Per Serving (excluding unknown items): 275 Calories; 8g Fat (26.6% calories from fat); 1g Saturated Fat; 7g Protein; 45g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 62mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010