Nutrition per serving may change if servings are adjusted.
1½ cups whole-wheat couscous
2 teaspoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups boiling water
1½ cups packed fresh parsley leaves
½ cup packed fresh mint leaves
4 scallions, coarsely chopped
2 large vine-ripened tomatoes, seeded and chopped (about cups)
½ cup lemon juice
½ cup crumbled feta cheese (2 ounces), optional
Combine couscous, oil, salt and pepper in a large bowl. Pour water over the couscous and cover. Let stand until the water has been absorbed, about 5 minutes. Uncover and fluff with a fork. Let cool completely.
Chop parsley, mint and scallions in a food processor fitted with a metal blade. Add them to the couscous, along with tomatoes and lemon juice. Toss to blend. Gently stir in feta, if using. Serve at room temperature or chilled.
159 calories;2 g fat(0 g sat); 6 g fiber; 32 g carbohydrates; 6 g protein; 38 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 1,630 IU vitamin A; 29 mg vitamin C; 53 mg calcium; 3 mg iron; 157 mg sodium; 232 mg potassium
Vitamin C (48% daily value), Vitamin A (33% dv)