Israeli couscous is beadier and larger than regular couscous, so it takes a little longer to cook, but it's a perfect choice in this grain salad with vegetables, feta cheese, mint and citrus dressing.

Source: Diabetic Living Magazine


Recipe Summary

45 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepan bring 2 quarts lightly salted water to boiling.

  • Meanwhile, in a medium skillet toast the couscous over medium heat about 7 minutes or until golden brown, stirring frequently.

  • Add the couscous to the boiling water. Cook for 7 minutes. Add sweet pepper and zucchini. Return to boiling and cook about 5 minutes more or until couscous is tender. Drain and transfer to a large bowl. Stir in the tomato and green onions.

  • Meanwhile, in a small bowl mix together lemon juice, broth, olive oil, snipped mint, garlic, salt, and black pepper. Stir mixture into couscous mixture. Serve warm or cover with foil or plastic wrap and chill for up to 4 hours. To serve, sprinkle with feta cheese and garnish with fresh mint leaves.

Nutrition Facts

1/2 cup
109 calories; protein 3.4g; carbohydrates 17.5g; dietary fiber 1.6g; sugars 2.4g; fat 2.9g; saturated fat 1g; cholesterol 4.2mg; vitamin a iu 339.1IU; vitamin c 51.7mg; folate 20.5mcg; calcium 38.3mg; iron 0.9mg; magnesium 11.9mg; potassium 179mg; sodium 210.7mg.

1 starch, 1/2 vegetable