greek couscous salad

[Guest guest]

hope to make this soon. it makes alot so i'm looking for recipes to use the

other half of the couscous mix. this one is vegetarian

 

 

 

* Exported from MasterCook *

 

Greek couscous salad

 

Recipe By :Diabetes Self-Management magazine

Serving Size : 15 Preparation Time :0:00

Categories : New Import Salads & Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 5.7 ounces roasted garlic and olive oil couscous mix -- (Near East)

1 cup finely chopped broccoli florets

1/4 cup grated carrot

1 large tomato -- seeded, finely diced

10 ounces cucumber -- peeled, seeded, finely diced

1 cup no salt added garbanzo beans -- drained

5 green onions -- minced

10 black olives -- pitted, finely chopped

1/2 cup Greek vinaigrette dressing -- (Kraft)

 

Prepare couscous according to package directions, omitting oil. Fluff cooked

couscous with a fork. Stir in prepared broccoli, carrot, tomato, cucumber,

garbanzo beans, onions, and olives. Drizzle dressing over mixture and toss well

to coat. Cover and refrigerate at least 2 hours to allow flavors to blend.

 

Preparation time: 30 minutes

Chilling time: 2 hours

Yield: 7 1/2 cups Serving size: 1/2 cup

 

Per Serving:

* Calories: 100; Carbohydrate: 13 g; Protein: 3 g; Fat: 4 g; Saturated fat: <1

g; Sodium: 210 mg; Fiber: 2 g.

* Exchanges per serving: 1/2 starch, 1 vegetable, 1 fat

* Carbohydrate choices: 1

 

Source:

" DSM 2003-01/02 "

Yield:

" 7 1/2 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 73 Calories; 1g Fat (8.1% calories from

fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 96mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates.

 

NOTES : Published in the January/February 2003 issue.

 

 

Nutr. Assoc. : 449 206 0 0 0 0 0 0 25067