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: Click on the ingredient links to learn the nutritional information for all the Greek Cous Cous Salad ingredients. The serving size for any ingredient in Greek Cous Cous Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.