Recipe of the Month - September 2009

Recipe of the Month: August
Lemon-y Couscous Salad with Roasted Vegetables

This dish works as a delicious light meal for hot summer days. Serve with grilled chicken or toss in garbanzo beans for additional protein.
1 cup dry couscous
1 zucchini, sliced
1 yellow squash, sliced
½ red onion, cut into large squares
2 garlic cloves, crushed and chopped
3 tablespoons olive oil
Grated zest and juice of 2 lemons
¼ cup reduced fat feta cheese
1/8 tsp. salt
Ground black pepper

Serves 4

Preheat oven to 425°F. Put zucchini, squash, onion, and half the crushed garlic in a large baking pan. Toss with 2 Tbsp. olive oil, salt, and pepper. Put in oven and roast for approximately 20 minutes, or until the vegetables soften and edges turn golden.
Meanwhile, bring 1 ¼ cups of water to a boil. Put the dry couscous in a bowl, cover with boiling water, and mix well. Let stand for 10 minutes until swollen. Fluff with a fork.

Move the couscous to a large bowl and toss with roasted vegetables, 1 tbsp. olive oil, lemon juice and zest, remaining garlic, feta, and pepper. Mix well, then serve.

Nutrition Information

Serving size: 1 cup, Amount per serving: Calories 278, Total Fat 11 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 155 mg, Total Carbohydrate 40 g, Dietary Fiber 3 g, Protein 7 g.

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