Preparation time: 30 minutes
Chilling time: 2 hours
1 package (5.7 ounces) roasted garlic and olive oil couscous mix (such as Near East)
1 cup finely chopped broccoli florets
¼ cup grated carrot
1 large tomato, seeded and finely diced
1 small cucumber (about 10 ounces, or 7 inches), peeled, seeded, and finely diced
1 cup canned, no-salt-added garbanzo beans, drained
5 green onions, minced
10 black olives, pitted and finely chopped
½ cup Greek vinaigrette dressing (such as Kraft Greek Vinaigrette)
Prepare couscous according to package directions, omitting oil. Fluff cooked couscous with a fork. Stir in prepared broccoli, carrot, tomato, cucumber, garbanzo beans, onions, and olives. Drizzle dressing over mixture and toss well to coat. Cover and refrigerate at least 2 hours to allow flavors to blend.
Yield: 7 ½ cups
Serving size: ½ cup
Carbohydrate: 13 g
Protein: 3 g
Fat: 4 g
Saturated fat: <1 g
Sodium: 210 mg
Fiber: 2 g
Exchanges per serving: ½ starch, 1 vegetable, 1 fat
Carbohydrate choices: 1
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.
Reprinted with permission from Diabetes Self-Management. © 2009 R.A. Rapaport Publishing, Inc. Visit us at DiabetesSelfManagement.com.