Recipe: Mediterranean Couscous Salad (WW pts=4)

Mediterranean Couscous Salad (WW pts=4)
rec.food.cooking/Anita Amaro (2002)
Source: Moosewood Restaurant Low Fat Favorites Cookbook
4 to 6 servings

This assortment of colorful diced vegetables with a fluffy grain is enlivened by a garlic vinaigrette. Grated chevre or feta cheese makes an excellent garnish. Avoid overcooking the vegetables. They should be tender but still brightly colored.

1 1/2 cups whole wheat couscous
2 1/2 cups water
1/3 cup sundried tomatoes (not packed in oil)

Dressing:
2 garlic cloves, pressed or minced
1 tablespoon olive oil
2 tablespoons chopped fresh dill
3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar

Vegetables:

1 cup peeled diced carrots
1 cup diced zucchini
1/2 cup diced red bell peppers
1/2 cup diced red onions
1/2 cup diced celery
salt & ground black pepper to taste
1 tomato diced

Place the couscous in a pot and pour 1 3/4 cups boiling water over it, cover and set aside. Place the sun dried tomatoes and cup boiling water in covered heat-proof bowl. While the tomatoes soften, whisk together the dressing ingredients and set aside. Fluff the couscous with a fork.

Blanch the carrots, zucchini and bell peppers in boiling water until just tender (carrots 8 minutes, zucchini 3 minutes, bell pepper 2 minutes). Drain well. Drain and chop the sun dried tomatoes. In a large bowl, combine the couscous, sundried tomatoes, blanched vegetables, red onions, celery and dressing. Add salt and pepper. Chill for at least one hour. Add the diced tomatoes just before serving. Garnish with fresh parsley or dill.

Per 9.5 oz serving: 4 Points; 238 calories, 8.7 grams protein, .9 grams fat, 5.7grams dietary fiber