• 1serving

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB3, C, P
MineralsMagnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 can (14 1/2 oz.) ready-to-serve fat-free chicken broth with

  2. 1/3 less sodium

  3. 2 cups Water cup Dry pack sun-dried tomatoes, cut up

  4. 2 1/4 cup Uncooked couscous

  5. 1 cup Chopped green onions cup Chopped fresh basil (or 4 teaspoons dried basil leaves)

  6. 1 Jar (5 3/4 oz.) sliced green olives, drained (about 1 1/4 cups) cup Balsamic vinegar

  7. 2 tablespoons Water

  8. 2 tablespoons Extra-virgin olive oil

  9. 1 carbohydrate,

  10. 1/2 fat

Instructions Jump to Ingredients ↑

  1. 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.

  4. (½ cup) servings. Calories: 100 Calories from fat: 20 Dietary exchanges: 1 starch, ½ 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 on Jul 7, 1997


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