| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(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 |
tb |
Water |
| 2 |
tb |
Extra-virgin olive oil |
|
1 |
carbohydrate, 1/2 fat |
INSTRUCTIONS
Prep time: 30 minutes
1. 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.
2. 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.
3. 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
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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