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Ingredientes
- 3/4 c. water
- 1/4 tsp salt
- 1/2 c. plain couscous
- 1 c. minced red bell pepper
- 1/3 c. pitted Kalamata olives halved
- Â Â (or possibly other brine-cured black olives)
- 1/2 c. minced fresh mint
- 3 Tbsp. bottled extra virgin olive oil vinaigrette
- 1/2 c. crumbled feta cheese - (abt 2 1/2 ounce)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 8 med romaine leaves left whole
Direcciones
- Bring 3/4 c. water and 1/4 tsp. salt to boil in medium saucepan over medium heat. Stir in couscous. Remove from heat. Cover and let stand 5 min. Transfer couscous to bowl; fluff with fork and cold slightly.
- Stir minced bell pepper, olives, and mint into couscous. Stir in extra virgin olive oil vinaigrette. Mix in feta cheese. Season with salt and pepper.
- Arrange 4 romaine leaves on each of 2 plates. Spoon salad into romaine.
- This recipe yields 2 servings;
- can be doubled.
- Comments: Offer this meatless main-course salad with a basket of seeded flatbreads, steamed artichokes, and a lemon-mayo dipping sauce. Follow the meal with a bowl of apricots and some purchased baklava.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 582g | |
| Recipe makes 2 servings | |
| Calories 363 | |
| Calories from Fat 102 | 28% |
| Total Fat 11.61g | 15% |
| Saturated Fat 6.11g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 946mg | 39% |
| Potassium 1058mg | 30% |
| Total Carbs 51.37g | 14% |
| Dietary Fiber 11.5g | 38% |
| Sugars 7.9g | 5% |
| Protein 15.89g | 25% |
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