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Mediterranean Couscous
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Israeli, or pearl, couscous is larger than regular couscous, about the size of BB pellets. It is carried in many specialty and international stores, but if you can’t find it, you can substitute 2 cups cooked regular couscous — just follow the directions on the package to prepare it.
Hands on time: 20 minutes Total time: 20 minutes Serves: 6
Ingredients:
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1 cup dried Israeli couscous
10 kalamata olives, chopped
1 (6-ounce) jar marinated artichoke hearts, with liquid
1 red or yellow bell pepper, diced
1/2 red onion, diced
1/2 cucumber, peeled, seeded and diced
1/4 cup foil-packed julienne sun-dried tomatoes
1/4 cup (packed) chopped fresh basil
1/4 cup (packed) chopped fresh flat-leaf parsley
Juice of 1/2 lemon
1/4 cup freshly grated Parmesan or asiago cheese
Salt and pepper to taste
Instructions:
Prepare couscous according to package directions. Rinse under cold water and drain. Meanwhile, in a 1-quart plastic storage container, combine the olives, artichoke hearts and liquid, bell pepper, onion, cucumber, sun-dried tomatoes, basil, parsley and lemon juice. Add the cooked couscous and stir to combine. Fold in the grated cheese. Season to taste with salt and pepper.
Nutrition:
Per serving: 190 calories (percent of calories from fat, 22), 7 grams protein, 30 grams carbohydrates, 4 grams fiber, 5 grams fat (1 gram saturated), 3 milligrams cholesterol, 350 milligrams sodium.
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