Greek couscous salad

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
1/4 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
1/2 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 1/2 cups
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
Calories: 100
Carbohydrate: 13 g
Protein: 3 g
Fat: 4 g
Saturated fat: <1 g
Sodium: 210 mg
Fiber: 2 g
Exchanges per serving: 1/2 starch, 1 vegetable, 1 fat
Carbohydrate choices: 1