Tuscan Couscous with Lemon Basil Dressing

Dinner ready in just 20 minutes! Enjoy this lemon- basil dressed Italian pasta salad made using couscous, vegetables and Progresso® cannellini beans.

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Servings 12

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ingredients 15
Prep Time 20 min
Total Time 20 min

Ingredients

Couscous

1: cup water

1/4: teaspoon salt

3/4: cup uncooked couscous

Dressing

1/4: teaspoon finely grated lemon peel

2: tablespoons lemon juice

2: tablespoons olive oil or vegetable oil

1: tablespoon chopped fresh or 1 teaspoon dried basil leaves

1/4: teaspoon salt

1: garlic clove, finely chopped

4: to 5 drops red pepper sauce

Salad

1: can (15 oz) Progresso® cannellini beans, drained, rinsed

1/2: cup chopped unpeeled cucumber

1/4: cup halved pitted kalamata olives

4: medium green onions, sliced (1/4 cup)

1: cup grape tomatoes, cut in half

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Directions

1 In 1 quart saucepan, heat water and 1/4 teaspoon salt to boiling. Remove from heat; immediately stir in couscous. Cover; let stand 5 minutes. Fluff couscous with fork.
2 Meanwhile, in small nonmetal bowl, combine all dressing ingredients; mix well.
3 In large bowl, gently toss cooked couscous, beans, cucumber, olives and green onions. Pour dressing over couscous mixture; gently toss until coated.
4 Just before serving, add tomatoes; toss gently. Serve warm.