Balsamic Couscous Salad With Sun-Dried Tomatoes And Olive
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Balsamic Couscous Salad With Sun-Dried Tomatoes And Olive
  Couscous    Salad    Tomatoes  
Last updated 6/12/2012 1:06:34 AM. Recipe ID 32111. Report a problem with this recipe.
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      Title: Balsamic couscous salad with sun-dried tomatoes and olive
 Categories: None
      Yield: 1 Servings
      1 cn (14 1/2 oz.) ready-to-serve
           -fat-free chicken broth with
           -1/3 less sodium
      2 c  Water
    1/2 c  Dry pack sun-dried tomatoes,
           -cut up
  2 1/4 c  Uncooked couscous
      1 c  Chopped green onions
    1/4 c  Chopped fresh basil (or 4
           -teaspoons dried basil
      1    Jar (5 3/4 oz.) sliced green
           -olives, drained (about 1
           -1/4 cups)
    1/4 c  Balsamic vinegar
      2 tb Water
      2 tb Extra-virgin olive oil
  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. 

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Recipe ID 32111 (Apr 03, 2005)

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