** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Balsamic Couscous Salad With Sun-Dried Tomatoes And Olives
1. Prep time: 30 minutes In medium saucepan, combine broth, 2 cups water and sun-dried tomatoes.
2. Bring to a boil. Stir in couscous; remove from heat.
3. Cover; let stand 5 minutes. Line 1 large or 2 small cookies sheets with waxed paper.
4. To cool couscous mixture quickly, fluff with fork; spread on lined cookie sheet.
5. Let stand 5 minutes. In large bowl, combine cooled couscous mixture, onions, basil, olives, balsamic vinegar and 2 tablespoons water; toss gently to mix well.
6. Add oil; toss gently. Serve immediately or cover and refrigerate until serving time.
7. 20 (1/2 cup) servings. Notes: I did not bother with step two.
8. 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.
9. I stirred it around a few times, and it cooled off fine.
10. Also, I spread the green olives in a ring around the edge of my serving bowl.
11. 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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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, MSG, Poultry, Sulfites, Spring Onion, Vinegar, Onion, Olive Oil allergies.
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