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Categories:
ready water pack sun-dry tomatoes couscous green onions fresh basil green olives balsamic vinegar water extra virgin extra virgin olive oil
Viewed: 40 - Published at: 6 years agoIngredients
- 1 can (14 1/2 ounce.) ready-to-serve fat-free chicken broth with 1/3 less sodium
- 2 c. Water
- 1/2 c. Dry pack sun-dry tomatoes, cut up
- 2 1/4 c. Uncooked couscous
- 1 c. Minced green onions
- 1/4 c. Minced fresh basil (or possibly 4 tsp. dry basil leaves)
- 1 jar (5 3/4 ounce.) sliced green olives, liquid removed (about 1 1/4 c.)
- 1/4 c. Balsamic vinegar
- 2 Tbsp. Water
- 2 Tbsp. Extra-virgin extra virgin olive oil
Method
- Prep time: 30 min
- 1.
- In medium saucepan, combine broth, 2 c. water and sun-dry tomatoes.
- Bring to a boil.
- Stir in couscous; remove from heat.
- Cover; let stand 5 min.
- 2.
- Line 1 large or possibly 2 small cookies sheets with waxed paper.
- To cold couscous mix quickly, fluff with fork; spread on lined cookie sheet.
- Let stand 5 min.
- 3.
- In large bowl, combine cooled couscous mix, onions, basil, olives, balsamic vinegar and 2 Tbsp.
- water; toss gently to mix well.
- Add in oil; toss gently.
- Serve immediately or possibly cover and chill till serving time.
- 20 (1/2 c.) servings.
- Notes: I did not bother with step two.
- I just poured the hot 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.
