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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** 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

Recipe Tags: Salad Recipes

Date Added: December 08, 2009


1 Can Chicken Broth
2 Cups Water reserved from cooking
1/2 Cup Dried Tomato cut up
2 1/4 Cups Couscous
1 Cup Green Onion
1/4 Cup Dried Basil
1 Unit Green Olives drained (about 1 1/4 cups)
1/4 Cup Balsamic Vinegar or red wine vinegar
2 Tablespoons Water reserved from cooking
2 Tablespoons Olive Oil up to 5
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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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