Contributed By: crj96
Light & Tasty
A light summer dish...
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Vegetables
Actual Cooking Time: No Cooking Required
Number of Servings: 8
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Vegetarian
Holiday: July 4th
Meal Type: Entree
Ingredients
1 1/4 cups Water
1 cup Uncooked couscous
2 Med cucumbers, peeled, quartered lengthwise and sliced
1 cup Chopped sweet red pepper
1/4 cup Thinly sliced green onions
1/2 cup 1% buttermilk
1/4 cup Reduced-fat plain yogurt
2 tbsp Minced fresh dill
2 tbsp White vinegar
1 tbsp Olive oil
1/2 tsp Salt
1/4 tsp Pepper
Preparation
1. In a saucepan, bring water to a boil. Stir in couscous.
2. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork and cool to room temperature.
3. In a large bowl, combine the couscous, cucumbers, red pepper and onions.
4. Whisk together the buttermilk, yogurt, dill, vinegar, oil, salt and pepper. Pour over couscous mixture.
5. Cover and refrigerate for at least 1 hour.
Cook's Notes
Nutrition Information
Calories: 142
;
Total Fat: 3.8 g
;
Saturated Fat: <1 g
;
Carbohydrates: 23 g
;
Protein: 5 g
;
Calcium: 53 mg
;
Fiber: 2 g