GREEK COUSCOUS SALAD

Greek Couscous Salad image

Number Of Ingredients 12

10 sun-dried tomatoes halves (not-oil packed)
1 1/2 cups cold cooked couscous
1 small unpeeled cucumber, seeded and
2 tablespoons chopped fresh parsley or 2 tsp dried parsley flakes
1 tablespoon chopped fresh or 1 tsp dried basil leaves
2 ounces feta cheese, crumbled (about 1/3 cup)
1 tablespoon pine nuts, toasted
1 tablespoon olive or vegetable oil
1 tablespoon lemon juice
1 1/2 teaspoons chopped fresh or 1/2 tsp dried oregano leaves
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper

Steps:

Pour enough hot water over sun-dried tomatoes to cover. Let stand 10 to 15 minutes or until softened drain and coarsely chop. Mix tomatoes, couscous, cucumber, parsley, basil, cheese and nuts in large bowl. Mix remaining ingredients. Pour over couscous mixture toss. Cover and refrigerate 1 to 2 hours to blend flavors.1 Serving: Calories 105 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 5mg Sodium 260mg Carbohydrate 13g (Dietary Fiber 1g) Protein 3g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves