Ingredients

serves 8, 1/2 cup per serving

　　1/3 cup uncooked whole-wheat couscous

　　8 ounces frozen artichoke quarters, thawed, drained, and chopped

　　1 large Italian plum (Roma) tomato, chopped

　　1/2 medium cucumber, peeled and diced

　　1/2 2.25-ounce can sliced black olives, drained

　　2 tablespoons finely chopped radish

　　2 tablespoons snipped fresh parsley

　　2 tablespoons snipped fresh cilantro

　　2 tablespoons fresh lemon juice

　　1 tablespoon olive oil (extra virgin preferred)

　　1/2 teaspoon garlic powder

　　2 to 3 drops red hot-pepper sauce, or to taste (optional)

　　

Step 1

Prepare the couscous using the package directions, omitting the salt. Fluff with a fork. Set aside to cool.

　　

Step 2

Meanwhile, in a medium bowl, stir together the remaining ingredients. Gently stir in the cooled couscous. Serve immediately for peak flavor.

　　

nutrition information

Step 3

(Per serving)

　　

Step 4

Calories: 79

　　

Step 5

Total fat: 3.0g

　　

Step 6

Saturated: 0.5g

　　

Step 7

Trans: 0.0g

　　

Step 8

Polyunsaturated: 0.5g

　　

Step 9

Monounsaturated: 2.0g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 87mg

　　

Step 12

Carbohydrates: 12g

　　

Step 13

Fiber: 3g

　　

Step 14

Sugars: 1g

　　

Step 15

Protein: 3g

　　

Step 16

Calcium: 22mg

　　

Step 17

Potassium: 144mg

　　

dietary exchanges

Step 18

1/2 starch

　　

Step 19

1 vegetable

　　

Step 20

1 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition