Veggie Couscous and Tomato Salad
Calories per serving: 205
1 cup couscous
1 garlic clove, minced
3 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 carrots, peeled and diced
1 fennel bulb, trimmed and diced
2 tomatoes, cored, seeded and diced
2 scallions, thinly sliced
1/2 cup finely chopped fresh mint leaves
1. Cook couscous according to the package directions. Drain and cool to room temperature, then transfer to a large bowl.
2. Meanwhile, whisk together the garlic, lemon juice, oil, salt and pepper. Add the carrots, fennel, tomatoes, scallions and mint to the couscous. Pour the dressing over and stir until well mixed.