Wednesday Recipe Thread

Greek- Style Couscous Salad from the food and family magazine by Kraft foods spring 2004 pg. 43

1 cup whole wheat couscous, uncooked
1 cup halved cucumber slices
1 large tomato, chopped
1 pkg (40z) Crumbled Reduced fat feta cheese
1 tsp dill weed (optional)
1/2 cup light italian dressing (reduced fat or fat free dressing)

cook coucous as directed on package, omitting salt and butter. fluff with fork. place in large bowl; cool 10 minutes.

add remaining ingredients; toss lightly. cover.

refrigerate at least 1 hour to allow flavors to blend.

Makes about 6 servings, about 1 cup each.

calories 190, fat 6 grams (2 grams sat), sodium 420, carb 26 g, fiber 5 g, sugars 4 g, protien 9 g, dv vit a 10%, dv vit c 10%, dv calcuim 8%, dv iron 6%

I have never made this recipe. Though it does sound delicious. Have you made something similar? Do you have a better recipe. Lay it on me. I want to know and share with others.

I am currently working on a lentil recipe with ground turkey in it. If it works good then I may start working on a particle healthy easy cook book for busy families. Any one know of a good publishing company.