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Greek-Style Couscous Salad  

Greek-Style Couscous Salad
Prep Time:
25 min
Total Time:
1 hr 25 min
Makes:
6
1 cup whole wheat couscous, uncooked
1 cup  halved English cucumber slices
1 large tomato, chopped
1 cup  KRAFT Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns
1 tsp. dill weed (optional)
1/2 cup  KRAFT CALORIE-WISE Italian Dressing

COOK couscous as directed on package, omitting the salt. Fluff with fork. Place in a large bowl; cool 10 minutes.

ADD remaining ingredients; toss lightly. Cover.

REFRIGERATE at least 1 hour to allow flavours to blend.

Kraft Kitchens Tips

Variation
Substitute 4 cups cooked bulgur wheat for the cooked couscous, preparing as directed on package.
K:2248v4ec:82795
Average Rating  (8)
Rated  by northern.highwaygirl on 5/8/2008
" This is quick and fantastic... not to mention healthy! I substitute zucchini for cucumber and serve this dish hot... sometimes with KRAFT Sundried Tomato / Oregano dressing instead. Great for take-to-work lunches!" 
See All Ratings & Comments See All Ratings and Comments
Nutritional Information
Serving Size = 1 cup

Nutritional Information

Calories
 197
Total fat
 5.9 g
  Saturated fat
 3.1 g
Cholesterol
 18 mg
Sodium
 544 mg
Carbohydrate
 28.7 g
Dietary fibre
 4.4 g
Protein
 9.3 g
Vitamin A
 5 %DV
Vitamin C
 12 %DV
Calcium
 9 %DV
Iron
 10 %DV
Diabetes Food Choices
1-1/2 Carbohydrates + 1 Meat & Alternatives


RecipeDetail