low fat couscous salad 
Low Fat-Couscous Salad
11/3 cups instant couscous
1/2 teaspoon salt plus additional for seasoning
5 green onions (scallions)
1 small bunch of fresh mint, enough for 1 cup packed mint leaves
1 pound Kirby (small pickling) cucumbers or other cucumbers
Two 15-ounce cans chickpeas
1 pound ripe tomatoes
1/2 cup roasted red bell peppers or pimientos from a jar
1/3 cup drained capers
1 to 11/2 lemons
2 tablespoons extra-virgin olive oil
2 teaspoons hot paprika (or 13/4 teaspoons sweet paprika and 1/4 teaspoon
cayenne pepper)
2 teaspoons ground cumin
Freshly ground black pepper
1)Run the hot-water tap. Put 13/4 cups hot tap water in a 2-quart saucepan over high heat. Add 1/2 teaspoon salt, cover, and bring to a boil. (Or put the couscous, 1/2 teaspoon salt, and 13/4 cups hot tap water in a microwave-safe container. Cover and cook on high power for 6 minutes.)
2)Meanwhile, trim the ends of the scallions, cut in thirds crosswise, and put into a food processor with the mint leaves. Pulse until coarsely chopped. Put into a large mixing bowl. Trim the ends of the cucumbers but do not peel (unless you are using cucumbers with a waxy skin). Quarter the cucumbers lengthwise, then cut crosswise into 1/4-inch wide pieces. Add to the mixing bowl. (Vegetables may also be chopped by hand.)
3)When the water in the saucepan comes to a boil, add the couscous, stir, and turn off the heat. Cover and let the couscous steam for 7 minutes. (If using the microwave, also let the couscous steam for 7 minutes.)
4)While the couscous steams, open the cans of chickpeas into a colander. Rinse briefly and let drain. Core the tomatoes and squeeze out the juice. Quarter the tomatoes and add to the food processor. Pulse until coarsely chopped. Add to the mixing bowl. Put the peppers in the food processor and pulse until coarsely chopped. (Vegetables may also be chopped by hand.) Add to the mixing bowl along with the capers. Pat any moisture from the chickpeas with paper towels and add to the mixing bowl. Mix the vegetables well but gently.
5)Juice 1 lemon into a small bowl and mix with the olive oil, paprika, cumin, and salt and pepper to taste. Fluff the couscous with a large fork. Add to the mixing bowl with the vegetables. Add the dressing and mix well. Taste and add more salt and the juice from the remaining lemon half if desired.
Per serving: 511 calories, 19 grams protein, 85 grams carbohydrate, 12 grams fat, 1.4 grams saturated fat, 0 mg cholesterol, 1094 mg sodium.