Tomato Zucchini Couscous

The benefits of this greek-style, tomato zucchini couscous salad lay in the heart healthy antioxidants, low cholesterol factor, vitamin and mineral content.

Tomato Zucchini Couscous - Recipe Ingredients:

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

Tomato Zucchini Couscous - Recipe Instructions:

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.

Gently add cheese, olives and grape tomatoes being careful not to crush.

Remove couscous from refrigerator and combine with vegetable-cheese mixture.

Sprinkle with remaining oil and red wine vinegar, then stir until well mixed and serve.

Makes 4 servings.

Nutritional Information/Analysis:

Calories: 527 Protein: 17.5g Carbohydrates: 86.4g Total Fat: 16.9g Fiber: 18.9g Cholesterol: 0mg Sodium: 448mg

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