 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
I created this salad one weekend to take to a friend's house, and everybody loved it, notes Debbie Graber of Eureka, Nevada. It's become a much-requested favorite at gatherings. TIP: Dice up some reduced-fat pepperoni and add it to the salad, recommends Debbie. Ingredients:
1-1/4 cups water |
1 cup uncooked couscous |
1/2 teaspoon salt |
1/2 cup fat-free italian salad dressing |
3/4 cup chopped fresh mushrooms |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/2 cup diced cucumber |
1/3 cup each diced onion, green pepper and sweet red pepper |
Directions:
1. In a small saucepan, bring water to a boil. Stir in couscous and salt. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, salad dressing, mushrooms, olives, cucumber, onion and peppers. Cover and refrigerate for 20 minutes. Yield: 6 servings.
|
|