2/3 cup plain whole wheat couscous
3 Tbsp. prepared light red wine vinaigrette
3 Tbsp. plain nonfat yogurt
3 Tbsp. FRENCH'S® Spicy Brown Mustard
1 seedless cucumber , chopped (about 2 cups)
2 med ripe tomatoes, diced
1/3 cup (1 1/2 ounces) reduced-fat feta cheese
1/4 cup chopped fresh mint
8 Boston lettuce leaves or Romaine
COOK couscous according to package directions using 1 cup of water, 2 teaspoons oil, and 1/4 teaspoon salt. Set aside.
WHISK together vinaigrette, yogurt, and mustard in large bowl. Stir in cucmber, tomatoes, cheese and mint. Toss with couscous; chill.
SERVE couscous salad over lettuce.