Balsamic Couscous Salad with Sun-dried Tomatoes and Olives

Enjoy this tasty couscous salad mad with veggies and chicken broth that is ready in 30 minutes – a perfect side dish.

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Servings 20

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ingredients 10
Prep Time 30 min
Total Time 30 min

Ingredients

1: (14 1/2-oz.) can ready-to-serve fat-free chicken broth with 1/3 less sodium

2: cups water

1/2: cup dry-pack sun-dried tomatoes, cut up

2 1/4: cups uncooked couscous

1: cup chopped green onions

1/4: cup chopped fresh basil or 4 teaspoons dried basil leaves

1: (5 3/4-oz.) jar sliced green olives, drained (about 1 1/4 cups)

1/4: cup balsamic vinegar

2: tablespoons water

2: tablespoons extra-virgin olive oil

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Directions

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.

EXPERT TIPS

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Expert Tips

Sometimes called Moroccan pasta, couscous, like other high-quality pasta, is made from ground semolina. Buy the tiny quick-cooking pellets in packages in the rice or pasta section of grocery stores or in bulk at food co-ops.