Thursday, August 20, 2009

Recipe thuRsday: Greek Couscous Salad

While reading one of my fave blogs, I was inspired to share some favorite recipes of the Guerra household...but since there are so many, I'm going to make it a weekly feature. Today is Thursday which I always abbreviate as R. Back during my St. Edward's days, the class schedule was abbreviated the same way: M, T, W, R, F since Tuesday also beings with a T. So, without further ado, here is the first installation of Recipe thuRsday!

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Since summer is almost over and tomatoes and cucumbers are on sale, this week's recipe is Greek Couscous Salad. This recipe came from the book The Clean Eating Diet, by Tosca Reno. It's incredibly easy to make, very flavorful, and very healthy.

Greek Couscous Salad
1 cup whole wheat couscous (1 box)
3/4 cup chicken broth or stock
3/4 cup orange juice
1/2 cup grape tomatoes cut in half
1/4 cup green onions, chopped
1/2 of a cucumber, diced and seeded
1/2 cup feta cheese
kosher salt and black pepper to taste
(the original recipe calls for chopped fresh oregano but it was too overwhelming, so we sometimes add it in dry)

1. Bring the broth and juice to a boil. Add the couscous and stir. Turn off the heat and cover the pot. Let stand for 5 to 10 minutes.
2. Remove the lid and fluff the grains with a fork. Add the chopped vegetables and feta cheese and toss.
3. You can make a dressing to go on it that is a mixture of 2 TBSP olive oil and 1TBSP lime juice. Whisk them together to form an emulsion and drizzle over the top of the salad.

This recipe makes about 6 servings and the nutritional info says each serving has about 230 calories, 8g fat, 7 g of protein, 222mg sodium (if you use low-sodium broth), 33g carbs, 6g dietary fiber, and 4g of sugar.

Bon appetit!


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