Tuscan Couscous with Lemon Basil Dressing

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  1 reviews
  • 20 min prep time
  • 20 min total time
  • 15 ingredients
  • 12 servings

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

Directions

  1. 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. 2 Meanwhile, in small nonmetal bowl, combine all dressing ingredients; mix well.
  3. 3 In large bowl, gently toss cooked couscous, beans, cucumber, olives and green onions. Pour dressing over couscous mixture; gently toss until coated.
  4. 4 Just before serving, add tomatoes; toss gently. Serve warm.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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