Name: Greek couscous salad
Prep time: 30 min
Yield: 7 1/2 cups
Ingredients: 1 package (5.7 ounces) roasted garlic and olive oil couscous mix (such as Near East); 1 cup finely chopped broccoli florets; 1/4 cup grated carrot; 1 large tomato, seeded and finely diced; 1 small cucumber (about 10 ounces, or 7 inches), peeled, seeded, and finely diced; 1 cup canned, no-salt-added garbanzo beans, drained; 5 green onions, minced; 10 black olives, pitted and finely chopped; 1/2 cup Greek vinaigrette dressing (such as Kraft Greek Vinaigrette)

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Ingredients

Preparation time:
30 minutesChilling time:
2 hours

1 package (5.7 ounces) roasted garlic and olive oil couscous mix (such as Near East)
1 cup finely chopped broccoli florets
1/4 cup grated carrot
1 large tomato, seeded and finely diced
1 small cucumber (about 10 ounces, or 7 inches), peeled, seeded, and finely diced
1 cup canned, no-salt-added garbanzo beans, drained
5 green onions, minced
10 black olives, pitted and finely chopped
1/2 cup Greek vinaigrette dressing (such as Kraft Greek Vinaigrette)

Directions

Yield:
7 1/2 cups

Serving size:
1/2 cup

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.