Wednesday, May 22, 2013

Couscous Salad with Tomato and Basil

Here is a great side salad for your summer dinner table (and a nice little snack from the leftovers).  Definitely use summer-fresh tomatoes (or year-around full-of-flavor grape tomatoes) and fresh basil (this recipe calls for 1/3 cup.....I would add a bit more).  I also had some whole wheat couscous on hand.  I had never used WW couscous before and was skeptical.  I always try to use whole grains when available (except pasta) but had never seen this before.  I found it at our local Earth Fare in the bulk section and was wonderfully surprised that I couldn't tell a difference between regular and whole wheat.  I'll definitely be using this from now on.

COUSCOUS SALAD with TOMATO and BASIL (6 servings)

1 Tbsp EVOO
2 tsp minced garlic
1 (14.5 oz) can fat-free, reduced-sodium chicken broth
1 1/2 cups couscous
2 cups chopped tomato
1/3 cup (or more) thinly sliced fresh basil
2 Tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp EVOO
1/4 cup (or more) crumbled feta cheese

Mix 1 Tbsp EVOO and garlic in a large microwave-safe bowl; heat on high until fragrant, about 45 minutes.  Add chicken broth and heat on high until simmering, about 4 minutes.  Gradually stir in couscous.  Cover and let stand until liquid is absorbed, about 5 minutes.  Fluff couscous with a fork.

Stir tomato, basil, vinegar and S&P into couscous; drizzle with remaining 1 Tbsp olive oil and sprinkle it with feta cheese.

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