| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Cklive18, Pdate | 1 | servings | |
INGREDIENTS
| 1 1/2 | c | Water |
| 1 | ts | Salt |
| 1 | c | Couscous |
| 1 | md | Vine-ripened tomato |
| 1 | ts | Dijon mustard |
| 2 | ts | Balsamic vinegar |
| 2 | tb | Extra-virgin olive oil |
| 1 1/2 | pt | Vine-ripened red and yellow cherry; (about 2/3 pound) |
| ; tomatoes | ||
| 1/4 | c | Packed fresh basil leaves |
INSTRUCTIONS
In a 2-quart saucepan bring water and salt to a boil and stir in couscous. Immediately remove pan from heat and let couscous stand, covered, 5 minutes. Cut medium tomato into quarters and in a blender puree with mustard and vinegar until smooth. With motor running add oil in a slow stream. Season dressing with salt and pepper. Halve cherry tomatoes and tear basil leaves into bite-size pieces. In a large bowl toss together couscous, dressing, cherry tomatoes, and basil and season with salt and pepper. Yield: 4 servings Converted by MC_Buster. Per serving: 894 Calories (kcal); 28g Total Fat; (28% calories from fat); 22g Protein; 135g Carbohydrate; 0mg Cholesterol; 2222mg Sodium Food Exchanges: 9 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9382 Converted by MM_Buster v2.0n.
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