Greek Couscous Salad

A delicious blend of fresh ingredients perfect for a side dish or lunch. Perfectly cooked whole wheat couscous, fresh tomatoes, cucumber, onion, and herbs mixed with a light vinaigrette.

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Side Dish

Cuisine Mediterranean

Servings 4

Ingredients

¾ Cup Israeli Whole Wheat Couscous
1 Cup Low Sodium Vegetable Broth
2 Cup Roma Tomatoes, Diced
1 Cup Seedless Cucumber, Diced
¼ Cup Medium Red Onion, Chopped
¼ Cup Fresh Dill, Chopped
¼ Cup Parsley, Chopped
¼ Cup Fat Free Feta Cheese
2 Tablespoons Simple Balsamic Vinaigrette (Recipe link in notes section)

Instructions

In large pot, bring vegetable broth to a boil. Stir in couscous. Reduce heat to low, cover, and let stand until liquid is absorbed, about 13 minutes. Fluff couscous with a fork. Transfer to a bowl and let cool completely.
Dice tomato and set aside.
Slice cucumber in half lengthwise, then again. Slice into thin pieces and set aside.
Dice onion into small pieces and set aside.
Mince dill and parsley and set aside.
Make Simple Balsamic Vinaigrette according to recipe instructions.
To the bowl of couscous, add diced tomato, diced cucumber, diced red onion, dill, parsley, dressing, and top with feta cheese.

Notes

**Click here to follow Simple Balsamic Vinaigrette.**

Nutrition is based on the Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.

NUTRITION: Serves 4- (5 SmartPoints Per Serving) CALORIES: 161 FAT: 5.6 SATURATED FAT: 1.6 CARBS: 23.4 FIBER: 2.5 SUGARS: 2.1 PROTEIN: 5.6