Recipe information
Yield
serves 8, 1/2 cup per serving
Ingredients
1/3 cup uncooked whole-wheat couscous
8 ounces frozen artichoke quarters, thawed, drained, and chopped
1 large Italian plum (Roma) tomato, chopped
1/2 medium cucumber, peeled and diced
1/2 2.25-ounce can sliced black olives, drained
2 tablespoons finely chopped radish
2 tablespoons snipped fresh parsley
2 tablespoons snipped fresh cilantro
2 tablespoons fresh lemon juice
1 tablespoon olive oil (extra virgin preferred)
1/2 teaspoon garlic powder
2 to 3 drops red hot-pepper sauce, or to taste (optional)
Preparation
Step 1
Prepare the couscous using the package directions, omitting the salt. Fluff with a fork. Set aside to cool.
Step 2
Meanwhile, in a medium bowl, stir together the remaining ingredients. Gently stir in the cooled couscous. Serve immediately for peak flavor.
nutrition information
Step 3
(Per serving)
Step 4
Calories: 79
Step 5
Total fat: 3.0g
Step 6
Saturated: 0.5g
Step 7
Trans: 0.0g
Step 8
Polyunsaturated: 0.5g
Step 9
Monounsaturated: 2.0g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 87mg
Step 12
Carbohydrates: 12g
Step 13
Fiber: 3g
Step 14
Sugars: 1g
Step 15
Protein: 3g
Step 16
Calcium: 22mg
Step 17
Potassium: 144mg
dietary exchanges
Step 18
1/2 starch
Step 19
1 vegetable
Step 20
1 fat
