Summer Cous Cous Salad Recipe

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Ingredients:

Serving

side

Directions:

Ingredients
Medium ears sweet corn, husks removed
Cup reduced-sodium chicken broth or vegetable broth
Cup uncooked couscous
Medium cucumber, halved and sliced
-1/2 cups cherry tomatoes, halved
/2 cup crumbled feta cheese
/4 cup chopped red onion
Tablespoons minced fresh parsley
Tablespoons olive oil
Tablespoons lemon juice
Teaspoon dried oregano
/4 teaspoon ground cumin
/2 teaspoon salt
/2 teaspoon pepper
Directions
Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly.
In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous.
In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled. Yield: 9 servings.
Nutrition Facts: 3/4 cup equals 171 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 265 mg sodium, 25 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Tastes

salty
savory
bitter
sweet

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