| 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.
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”