Mediterranean Couscous Salad

• ¾ cup uncooked couscous
• ½ ounce sun dried tomatoes
• ¼ cup chopped red onion
• ¾ cup chopped tri-color peppers
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. sliced ripe olives
• ¼ tsp. black pepper
• 2 Tbsp. red wine vinegar
• ½ tsp. olive oil

1. Cook couscous according to package directions.
2. Fluff with a fork and set aside.
3. Soak tomatoes in enough boiling water to cover them until tender (about 1-8 minutes): drain and chop.
4. Combine couscous, tomatoes and remaining ingredients in a large bowl; toss well.
5. Serve immediately or chill for later.

Makes 4 servings. Serving size: 1 cup

Nutritional analysis per serving:

• Calories 160
• Calories from Fat 10
• Saturated Fat 0g
• Total Fat 2g
• Cholesterol 0mg
• Sodium  40mg
• Total Carbohydrate 33g
• Dietary Fiber 7g
• Protein 5g

Exchanges: 2 breads