Serves: 20
Total Calories: 201
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 cookie 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.
Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 100 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 170 mg 7% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 1 g 4% * Sugars: 1 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 2% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1 Starch, 1/2 Fat or 1 Carbohydrate, 1/2 Fat
This Balsamic Couscous Salad with Sun-Dried Tomatoes and Olives recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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