Recipe - Balsamic Couscous Salad With Sun-Dried Tomatoes And Olives

1 cn (14 One half oz.) readytoserve
fatfree chicken broth with
1/3 less sodium
2 cup Water
One half cup Dry pack sundried tomatoes,
cut up
2 One fourth cup Uncooked couscous
1 cup Chopped green onions
One fourth cup Chopped fresh basil (or 4
teaspoons dried basil
leaves)
1 Jar (5 Three fourths oz.) cut or sliced up green
olives, drained (about 1
One fourth cups)
One fourth cup Balsamic vinegar
2 tablespoon Water
2 tablespoon Extravirgin olive oil

Prep time: 30 minutes

1. In medium saucepan, combine broth, 2 cups water and sundried 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 (One half cup) servings.

Calories: 100 Calories from fat: 20 Dietary exchanges: 1 starch, One half fat or
1 carbohydrate, One half 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 EATL Digest by Lynne Fraser
Lynne_Fraser@BROWN.EDU on Jul 7, 1997