| 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
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”