CILANTRO COUSCOUS

Cilantro Couscous image

Yield serves 8, 1/2 cup per serving

Number Of Ingredients 12

1/3 cup uncooked whole-wheat couscous
8 ounces frozen artichoke quarters, thawed, drained, and chopped
1 large Italian plum (Roma) tomato, chopped
1/2 medium cucumber, peeled and diced
1/2 2.25-ounce can sliced black olives, drained
2 tablespoons finely chopped radish
2 tablespoons snipped fresh parsley
2 tablespoons snipped fresh cilantro
2 tablespoons fresh lemon juice
1 tablespoon olive oil (extra virgin preferred)
1/2 teaspoon garlic powder
2 to 3 drops red hot-pepper sauce, or to taste (optional)

Steps:

Prepare the couscous using the package directions, omitting the salt. Fluff with a fork. Set aside to cool.
Meanwhile, in a medium bowl, stir together the remaining ingredients. Gently stir in the cooled couscous. Serve immediately for peak flavor.
nutrition information
(Per serving)
Calories: 79
Total fat: 3.0g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 2.0g
Cholesterol: 0mg
Sodium: 87mg
Carbohydrates: 12g
Fiber: 3g
Sugars: 1g
Protein: 3g
Calcium: 22mg
Potassium: 144mg
dietary exchanges
1/2 starch
1 vegetable
1 fat