Balsamic Dressing
INGREDIENTS:
1 cn (14 1/2 oz.) ready-to-serve
-fat-free chicken broth with
-1/3 less sodium
2 c Water
1/2 c Dry pack sun-dried tomatoes,
-cut up
2 1/4 c Uncooked couscous
1 c Chopped green onions
1/4 c Chopped fresh basil (or 4
-teaspoons dried basil
-leaves)
1 Jar (5 3/4 oz.) sliced green
-olives, drained (about 1
-1/4 cups)
1/4 c Balsamic vinegar
2 tb Water
2 tb Extra-virgin olive oil
1 cn (14 1/2 oz.) ready-to-serve
-fat-free chicken broth with
-1/3 less sodium
2 c Water
1/2 c Dry pack sun-dried tomatoes,
-cut up
2 1/4 c Uncooked couscous
1 c Chopped green onions
1/4 c Chopped fresh basil (or 4
-teaspoons dried basil
-leaves)
1 Jar (5 3/4 oz.) sliced green
-olives, drained (about 1
-1/4 cups)
1/4 c Balsamic vinegar
2 tb Water
2 tb Extra-virgin olive oil
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. 20 (1/2 cup) servings.
Calories: 100 Calories from fat: 20 Dietary exchanges: 1 starch, 1/2 fat or 1 carbohydrate, 1/2 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.
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. 20 (1/2 cup) servings.
Calories: 100 Calories from fat: 20 Dietary exchanges: 1 starch, 1/2 fat or 1 carbohydrate, 1/2 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.