Greek Cous Cous Salad

1/4  cup		couscous, whole-wheat
1/2		medium tomato(es), chopped
1/4		medium cucumber(s), peeled and chopped
2  tablespoons		low fat feta cheese, crumbled
1  tablespoon		lemon juice
1  tablespoon		dill weed, fresh, finely chopped

Tip: For nutritional information on all the ingredients in Greek Cous Cous Salad just click on each ingredient name. Then adjust the serving size for any Greek Cous Cous Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Boil water.

Stir couscous into the boiling water. Return to a boil, reduce heat to a low simmer, cover and cook for 2 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork. Transfer to a medium bowl. Add tomatoes, cucumber, feta, lemon juice and dill. Stir to combine. Serve the couscous with the lamb chops.

To make ahead: The salad will keep, covered, in the refrigerator for 1 day.