Balsamic Couscous Salad With Sun-dried Tomatoes And Olive

Initial sanctification occurs instantly at the moment of salvation when we are delivered from the kingdom of darkness and brought into the Kingdom of Christ (see Colossians 1:13). Progressive sanctification continues over time until we go to be with the Lord. Initial sanctification is entirely the work of God the Holy Spirit who imparts to us the very life of Christ. Progressive sanctification is also the work of the Holy Spirit, but it involves a response on our part so that we as believers are actively involved in the process.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami		1	Servings

INGREDIENTS

1		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
		leaves
1		Jar, 5 3/4 oz. sliced green
		olives drained about 1
		1/4 cups
1/4	c	Balsamic vinegar
2	T	Water
2	T	Extra-virgin olive oil

INSTRUCTIONS

Prep time: 30 minutes  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. 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. 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

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1770 Calories From Fat: 1005 Total Fat: 114.5g Cholesterol: 244mg Sodium: 5505.1mg Potassium: 3757.5mg Carbohydrates: 143.8g Fiber: 30.3g Sugar: 16.2g Protein: 54.2g