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.

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/2 Cup
    Calories
    100
    (
    Calories from Fat
    20),
    % Daily Value
    Total Fat
    2g
    2%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    170mg
    170%;
    Total Carbohydrate
    17g
    17%
    (Dietary Fiber
    1g
    1%
      Sugars
    1g
    1%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    2%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    1 Starch; 1 Other Carbohydrate; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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