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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Ingredients
2. medium ears sweet corn, husks removed
3. cup reduced-sodium chicken broth or vegetable broth
4. cup uncooked couscous
5. medium cucumber, halved and sliced
6. -1/2 cups cherry tomatoes, halved
7. /2 cup crumbled feta cheese
8. /4 cup chopped red onion
9. tablespoons minced fresh parsley
10. tablespoons olive oil
11. tablespoons lemon juice
12. teaspoon dried oregano
13. /4 teaspoon ground cumin
14. /2 teaspoon salt
15. /2 teaspoon pepper
16. Directions
17. Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly.
18. In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous.
19. In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled. Yield: 9 servings.
20. Nutrition Facts: 3/4 cup equals 171 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 265 mg sodium, 25 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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