Summer Garden Couscous Salad

Ingredients

• 3 medium ears sweet corn, husks removed
• 1 cup reduced-sodium chicken broth or vegetable broth
• 1 cup uncooked couscous
• 1 medium cucumber, halved and sliced
• 1-1/2 cups cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 3 tablespoons minced fresh parsley
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 teaspoon dried oregano
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

• Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly.
• In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous.
• In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled. Yield: 9 servings.

Nutrition Facts: 3/4 cup equals 171 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 265 mg sodium, 25 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.