The benefits of this greek-style, tomato zucchini couscous salad lay in the heart healthy antioxidants, low cholesterol factor, vitamin and mineral content.
1 cup dry couscous
1/4 cup extra virgin olive oil
2-3 garlic cloves, minced
2 teaspoons red chili pepper
1 teaspoon ground turmeric
1 1/4 cup water
1/2 teaspoon sea salt
1 tablespoon oregano
1 tablespoon lemon juice
2 small zucchini slice lengthwise then cut in 1/4 pieces
1/2 cup feta sheep cheese
1/2 cup olives
40 grape tomatoes or 1/2 cup full
2 tablespoons red-wine vinegar
Heat half of the olive oil in a medium saucepan over medium-high heat. Save remaining oil in small bowl. Add to saucepan garlic, red chili pepper and turmeric; stir 1 minute. Add water and sea salt; bring to boil. Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes. Fluff with fork; mix in oregano and lemon juice. Remove couscous mixture from pan and place in medium serving bowl and place in refrigerator to cool.
Slice zucchini lengthwise, then cut in 1/4" inch pieces and place in mixing bowl.
Remove couscous from refrigerator and combine with vegetable-cheese mixture.
Calories: 527 Protein: 17.5g Carbohydrates: 86.4g Total Fat: 16.9g Fiber: 18.9g Cholesterol: 0mg Sodium: 448mg
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