Mediterranean Couscous

Grocery or BIN: 1 pkg. couscous, 8 oz. jar marinated artichokes,
1 bottle Balsamic Vinaigrette salad dressing

Produce: 8 cups Mesclun

Bulk: 1/4 cup pine nuts

Cheese: 3 oz. feta cheese, 12 Kalamata olives, 8 oil-packed
sundried tomatoes

Wine: Palacio de Menade, White Rueda

10 minutes ahead: Prepare couscous according to package directions. Drain
and slice artichokes and place in a large bowl. Slice tomatoes and olives
and add to bowl. Crumble feta into bowl and gently toss. Place pine nuts in
a microwaveable cup and microcook on HIGH until lightly browned.

Dinner’s Ready! Fluff couscous with a fork and add to artichoke, tomatoes,
olives, and feta. Toss gently. Sprinkle couscous with toasted pine nuts. Divide
mesclun among four plates. Drizzle greens with dressing.

The Dietitian says: Whole wheat couscous is delicious way to eat whole grains!
And, each cup of mesclun counts as a vegetable serving. The olives and salad
dressing contain heart healthy unsaturated fats.

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