Couscous Salad

1 medium sized tomato

1 carrot

1/2 cup quick-cooking couscous

 1 small sized cucumber

2 tablespoons reduced calorie Italian dressing

2 tablespoons pitted black olives, sliced

2 tablespoons sliced green onion (scallion)

Romaine lettuce leaves or spinach leaves

2 tablespoons raisins or pine nuts (optional)

Wash Romaine leaves or Spinach well and thoroughly dry.  Set aside.  Chop the tomato and cucumber and slice the carrots thinly.  In a medium bowl, combine the tomato, carrot, cucumber uncooked couscous, green onion and black olives.  Pour the salad dressing over the mixture, cover and chill in the refrigerator for 1 to 1 1/2 hours.

Line a shallow bowl with the Romaine leaves or spinach.  Spoon the couscous/vegetable mixture into the center.  Sprinkle with the raisins or pine nuts on top for garnish and serve immediately.

Makes 1 serving