COUSCOUS FETA SALAD

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Couscous Feta Salad image

The combination of feta cheese, black olives, and ripe tomatoes gives this recipe a delicious Mediterranean cuisine flavor. adopted from Caring 4 Cancer Recipes time does not include chilling time

Provided by Chef1MOM-Connie

Categories     Low Cholesterol

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 cups couscous
2 tablespoons olive oil
1 green chili pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 minced garlic cloves
1 1/2 cups frozen shelled edamame
3 cups cherry tomatoes, halved
1 cup of fresh mint or 1 cup basil leaves, chopped
1 bunch scallion, sliced (green onions)
1 tablespoon fresh lemon juice
2/3 cup crumbled feta cheese
black olives, if desired (kalamata)
salt and pepper, to taste

Steps:

  • Combine couscous, ½ tablespoon olive oil, minced chili, cumin, coriander, and garlic and edamame in a bowl.
  • Add two cups boiling water to mixture, cover, and let stand 5 minutes, until water is absorbed.
  • While couscous mixture is absorbing water, combine halved tomatoes, mint or basil leaves, scallions, and lemon juice in a separate bowl.
  • Combine cooled couscous mixture with tomato mixture, add remaining olive oil, and mix.
  • Add feta cheese and gently mix to combine.
  • Garnish with black olives, if desired.
  • Add salt and pepper to taste and enjoy!

Nutrition Facts : Calories 377.4, Fat 13.2, SaturatedFat 3.7, Cholesterol 14.8, Sodium 214.6, Carbohydrate 49.1, Fiber 7.9, Sugar 3.8, Protein 18.2

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