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  • Balsamic Couscous Salad With Sun Dried Tomatoes And Olives

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    Balsamic Couscous Salad With Sun Dried Tomatoes And Olives
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 can (14 1/2 ounce.) ready-to-serve fat-free chicken broth with 1/3 less sodium
    • 2 c. Water
    • 1/2 c. Dry pack sun-dry tomatoes, cut up
    • 2 1/4 c. Uncooked couscous
    • 1 c. Minced green onions
    • 1/4 c. Minced fresh basil (or possibly 4 tsp. dry basil leaves)
    • 1 jar (5 3/4 ounce.) sliced green olives, liquid removed (about 1 1/4 c.)
    • 1/4 c. Balsamic vinegar
    • 2 Tbsp. Water
    • 2 Tbsp. Extra-virgin extra virgin olive oil

    Directions

    1. Prep time: 30 min
    2. 1. In medium saucepan, combine broth, 2 c. water and sun-dry tomatoes.
    3. Bring to a boil. Stir in couscous; remove from heat. Cover; let stand 5 min.
    4. 2. Line 1 large or possibly 2 small cookies sheets with waxed paper. To cold couscous mix quickly, fluff with fork; spread on lined cookie sheet.
    5. Let stand 5 min.
    6. 3. In large bowl, combine cooled couscous mix, onions, basil, olives, balsamic vinegar and 2 Tbsp. water; toss gently to mix well. Add in oil; toss gently. Serve immediately or possibly cover and chill till serving time.
    7. 20 (1/2 c.) servings.
    8. Notes: I did not bother with step two. I just poured the hot 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.
    9. 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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