Greek Couscous Salad
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
Serving size
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
- In a large bowl, mix together the couscous, cucumber, tomatoes, scallion, olives, parsley, vinegar, and lemon juice.
- 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
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