This is a great salad.  Comes together really quickly too, since cous cous is so quick-cooking. Saltiness of the dates, plus the feta cheese = delicious!  If you have the extra time, you could also substitute for QUINOA for higher protein and fiber.

Makes 5+ cups

Ingredients
1 cup dry couscous
1.5 c chopped cucumber with peel
1/3 c chopped dates
1/4 c light feta cheese 17% MF
2 Tbsp chopped fresh mint
1/2 c chopped red onion
1/3 c chopped red pepper

Dressing:
2 Tbsp olive oil
3 Tbsp white wine vinegar
1 Tbsp honey
2 Tbsp lemon juice & 1 tsp zest
2 Tbsp balsamic vinegar
1/2 tsp chili powder

Directions
Cook couscous by boiling 2 cups water. Once boiled, add the 1 c dry couscous and remove from heat with the lid left on.

Meanwhile add all the other ingredients together & make the dressing. Once couscous is fluffed with a fork, add to cuke, feta, red onion, mint, dates, pepper then top with dressing. Put in the fridge and chill for 30 min or until ready to eat. Can be made a day ahead.

Nutrition per serving (1 cup)
Calories: 208 Fat: 7g Carbs: 32g Fibre: 1.9 Sugar: 3.7g Sodium: 67mg Protein: 8.5g