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.
Calories: 100 calories, Carbohydrates: 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.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.