Balsamic Couscous Salad with Sun-dried Tomatoes and Olives

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  • 30 min prep time
  • 30 min total time
  • 10 ingredients
  • 20 servings

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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