Balsamic Couscous Salad With Sun Dried Tomatoes And Olives Recipe

Ingredients

• 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

Instructions

1. Prep time: 30 min
2. 1.
3. In medium saucepan, combine broth, 2 c. water and sun-dry tomatoes.
4. Bring to a boil.
5. Stir in couscous; remove from heat.
6. Cover; let stand 5 min.
7. 2.
8. Line 1 large or possibly 2 small cookies sheets with waxed paper.
9. To cold couscous mix quickly, fluff with fork; spread on lined cookie sheet.
10. Let stand 5 min.
11. 3.
12. In large bowl, combine cooled couscous mix, onions, basil, olives, balsamic vinegar and 2 Tbsp.
13. water; toss gently to mix well.
14. Add in oil; toss gently.
15. Serve immediately or possibly cover and chill till serving time.
16. 20 (1/2 c.) servings.
17. Notes: I did not bother with step two.
18. 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.
19. I stirred it around a few times, and it cooled off fine.
20. Also, I spread the green olives in a ring around the edge of my serving bowl.
21. It looked nice, and they were easier to avoid for anyone who is not as crazy about green olives as I am.