Ingredients

3 ears sweet corn
shucked and washed
1 cup low-sodium chicken broth
1 cup uncooked couscous
1 cup garbanzo beans (chick peas)
drained and rinsed
1 medium cucumber
washed
quartered and diced
1 ½ cups cherry tomatoes
washed and halved
½ cup feta cheese
¼ cup chopped sweet onion
3 tablespoons minced fresh parsley
Dressing:
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano
¾ teaspoon ground cumin
½ teaspoon each
salt and pepper

Directions

Boil corn for 6-9 minutes or until tender. Drain corn and immediately place in ice water. Drain ice water and pat corn dry; using a sharp knife cut the corn kernels from the cobs. In a separate saucepan, bring broth to a boil and stir in couscous. Remove couscous from heat, cover and let stand 5-10 minutes. Fluff couscous with a fork and set aside to cool. In a large bowl, combine the beans, cucumber, tomatoes, cheese, onion and parsley. Add couscous and corn to the vegetables. In a small bowl, whisk together the dressing ingredients. Pour over the couscous mixture; toss to coat. Serve chilled.

Nutrition Facts

200 calories
7 g fat
1.5 g saturated fat
5 mg cholesterol
250 mg sodium
28 g carbohydrate
4 g fiber
5 g sugar
7 g protein