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Balsamic Couscous Salad With Sun-dried Tomatoes And Olive

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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

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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


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