tomato feta couscous salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 217.1
- Total Fat: 12.6 g
- Cholesterol: 12.6 mg
- Sodium: 168.1 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 1.9 g
- Protein: 5.5 g
View full nutritional breakdown of tomato feta couscous salad calories by ingredient
Introduction
Delicious, fresh tasting addition to a buffet table Delicious, fresh tasting addition to a buffet tableNumber of Servings: 8
Ingredients
-
1 cup water
1 cup uncooked whole wheat couscous
3 plum tomatoes chopped
1/2 red pepper chopped
1/2 yellow pepper chopped
1/2 english cucumber chopped
3 springonions chopped
1/2 red onion chopped
1/2 cup chopped basil
1.2 cup chopped parsley
4 oz feta cheese crumbled
Viniagrette
1 tbsp seeded mustard
3 tbsp good balsamic vinegar
1/3 cup extra virgin olive oil
salt and pepper to taste
Directions
Serves 8
Bring water to a boil in a small saucepan. Stir in couscous. Remove from heat,cover and let stand for 5 minutes. Stir with a fork to fluff.
Place the couscous in a large bowl and add remaining salad ingredients.
Place the seeded mustard and balsamic vinegar in a bowl and whisk in the olive oil. Season with salt and pepper.
Add the vinaigrette to the salad to taste and mix well. Serve chilled or at room temperature. Leftover dressing can be used for a green salad.
Number of Servings: 8
Recipe submitted by SparkPeople user VIBAMOLIN.
Bring water to a boil in a small saucepan. Stir in couscous. Remove from heat,cover and let stand for 5 minutes. Stir with a fork to fluff.
Place the couscous in a large bowl and add remaining salad ingredients.
Place the seeded mustard and balsamic vinegar in a bowl and whisk in the olive oil. Season with salt and pepper.
Add the vinaigrette to the salad to taste and mix well. Serve chilled or at room temperature. Leftover dressing can be used for a green salad.
Number of Servings: 8
Recipe submitted by SparkPeople user VIBAMOLIN.