Crunchy Couscous Salad

Overview:

A great light option for summer!

Ingredients:

• 1 medium cucumber
• 90g red (sweet) pepper (also known as capiscum)
• 40g sweet onion
• 2 tablespoon black olives (avoid those in brine to reduce salt content)
• 15g chopped flat-leaf parsley
• 80g couscous, uncooked
• 180g  water
• 30ml olive oil
• 30ml unseasoned rice vinegar
• 30g crumbled feta cheese (run under cold water for 10-20 seconds to remove the brine)
• 1-1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation:

1. Thinly slice and quarter cucumbers. Chop pepper, onion, olives and parsley.
2. In a medium saucepan heat water to a boil and add couscous. Return to boiling.
3. Remove pan from heat, cover and let stand for 5 minutes.
4. Fluff with a fork and let cool while preparing vegetables.
5. Add cucumber, pepper, onion, olives and parsley to couscous.
6. Combine olive oil, wine or vinegar, feta cheese, basil, salt and pepper to make dressing.
7. Mix with the couscous salad.
8. Refrigerate at least 1 hour. Serve chilled.

Notes:

Renal and Renal Diabetic food choices: 1 vegetable – low potassium, 1/2 carbohydrate, 1 fat Carbohydrate choices: 1 Add cooked chicken breast chunks or slices for a delicious light lunch or supper.