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Balsamic Couscous Salad with Sun-Dried Tomatoes & Olives
Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Tomatoes
-= Ingredients =-
one 14 1/2 ounce can of ready-to-serve broth
2 cups of water
1/2 cup of dry pack sun-dried tomatoes
2 1/4 cups of uncooked couscous
1 cup of chopped green onions
1/4 cup of chopped fresh basil
one 5 3/4 ounce jar of sliced green olives
1/4 cup of Balsamic vinegar
2 tablespoons of water
2 tablespoons of extra-virgin olive oil |
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-= Instructions =-
Prep time: 30 minutes 1. In medium saucepan, combine broth, 2 cups water and sun-dried tomatoes. Bring to a boil. Stir in couscous; remove from heat. Cover; let stand 5 minutes. 2. Line 1 large or 2 small cookies sheets with waxed paper. To cool couscous mixture quickly, fluff with fork; spread on lined cookie sheet. Let stand 5 minutes. 3. In large bowl, combine cooled couscous mixture, onions, basil, olives, balsamic vinegar and 2 tablespoons water; toss gently to mix well. Add oil; toss gently. Serve immediately or cover and refrigerate until serving time. 20 (1/2 cup) servings. Calories: 100 Calories from fat: 20 Dietary exchanges: 1 starch, 1/2 fat or 1 carbohydrate, 1/2 fat Notes: I did not bother with step two. I just poured the warm couscous into a large shallow stainless steel bowl I use for mixing/tossing big salads and let it sit there while I was washing and preparing the green onions and basil. I stirred it around a few times, and it cooled off fine. Also, I spread the green olives in a ring around the edge of my serving bowl. It looked nice, and they were easier to avoid for anyone who is not as crazy about green olives as I am. Posted to EAT-L Digest by Lynne Fraser <Lynne_Fraser@BROWN.EDU> on Jul 7, 1997
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