• 1-1/4 cups water
• 1 cup couscous, uncooked
• 1/2 tsp. lemon zest
• 1/3 cup lemon juice
• 2 Tbs. water
• 1 Tbs. olive oil
• 1 clove garlic, crushed
• 2 cups radishes, trimmed and quartered
• 1/2 cup fresh parsley
• 1/3 cup fresh mint, or 1 Tbs. dried
• 2 Tbs. scallions, thinly sliced

Bring water to a boil in a covered saucepan. Stir in couscous. Cover, remove from heat and set aside for 15 minutes. Fluff with a fork. Set aside. Combine the next 5 ingredients and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously and set aside. Place radishes in a food processor. Process until radishes are finely chopped. Transfer to a bowl. Process parsley and mint in food processor until minced. Stir into radishes. Transfer couscous to bowl with radishes. Toss. Add dressing and toss again. Serve couscous salad topped with scallions.

Per serving: calories 214, fat 4.1g, 17% calories from fat, cholesterol 0mg, protein 6.4g, carbohydrates 38.7g, fiber 3.7g, sugar 2.9g, sodium 26mg, diet points 4.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.1, Bread: 2.0, Lean meat: 0.0, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information