1 cup water

1/2 cup Israeli couscous

1 cup tomato cubes, (about 1/2-inch)

1/2 cup fresh mint torn into bite-size pieces

1 tablespoon olive oil

Salt and freshly ground black pepper

Bring water to a boil. Add the couscous, cover and simmer 10 minutes. Drain. Add tomatoes, mint, olive oil and salt and pepper to taste.

Yield 2 servings.

Per serving: 244 calories (27% from fat), 7.3 g fat (1.1 g saturated, 3.3 g monounsaturated), no cholesterol, 6.7 g protein, 38 g carbohydrates, 4.1 g fiber, 12 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”