For Professionals

Greek Couscous Salad

Prep time: 15 min
Cook time: 0 min

This piquant summer salad can be served in any season, but it seems to belong on sunny patios, scooped onto paper plates with grilled burgers or spicy chicken breasts.

Couscous is a simple grain to prepare, but if you prefer, white rice or bulgur can be substituted. If you swap out the couscous, just remember that this will also increase the potassium and phosphorus in each serving.

Makes

5 servings

Serving size

1 serving

Ingredients

3 cups cooked couscous

1 English cucumber, diced

1 cup cherry tomatoes

1 scallion, white and green parts, chopped

½ cup black olives, quartered

2 tablespoons fresh parsley, chopped

2 tablespoons balsamic vinegar

1 tablespoon freshly squeezed lemon juice

¼ cup low-sodium feta cheese

Instructions

  1. In a large bowl, mix together the couscous, cucumber, tomatoes, scallion, olives, parsley, vinegar, and lemon juice.
  2. Top the salad with the feta cheese, and serve.

Cooking Tip

Feta cheese is a staple ingredient in Greek cooking, but you can swap it with another cheese if you want to reduce the sodium. Low-sodium Parmesan cheese has just 18 mg sodium per ounce, and still imparts a nice strong flavor.

Nutrition Info

Nutrition Info

Makes: 5 servings  Serving size: 1 serving

Calories

139

Fat

3 g

Saturated Fat

1 g

Trans Fat

0 g

Cholesterol

7 mg

Carbohydrates

20 g

Sugar

3 g

Fiber

2 g

Protein

5 g

Sodium

218 mg

Calcium

70 mg

Phosphorus

62 mg

Potassium

204 mg