Its July already and its been pretty hot – too hot to use the oven. How about trying a super easy, and kidney-friendly recipe? This crunchy, cool recipe makes a great side dish for a Fourth of July BBQ or for a quick, light lunch or dinner. If you haven’t tried couscous, its one of the most versatile and economical ingredients you can buy. The feta cheese adds the perfect punch and texture to this dish. Add your favorite herbs to give your own unique flair! Many thanks to Davita for this perfect, summery recipe.
Ingredients
1 medium cucumber
1/2 cup red bell pepper
1/4 cup sweet onion
2 tablespoon black olives
1/4 cup flat-leaf parsley
1/2 cup couscous, uncooked
3/4 cup water
2 tablespoons olive oil
2 tablespoons unseasoned rice vinegar
2 tablespoons feta cheese crumbles
1-1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
Preparation
- Thinly slice and quarter cucumbers. Chop bell pepper, onion, olives and parsley.
- In a medium saucepan heat water to a boil and add couscous. Return to boiling. Remove pan from heat, cover and let stand for 5 minutes. Fluff with a fork and let cool while preparing vegetables.
- Add cucumber, bell pepper, onion, olives and parsley to couscous.
- Combine olive oil, wine or vinegar, feta cheese, basil, salt and pepper to make dressing. Mix with the couscous salad.
- Refrigerate at least 1 hour. Serve chilled.
Helpful hints
Add cooked chicken breast chunks or slices for a delicious light lunch or supper.
Get the nutritional information and more at Davita.com
