But I can rarely resist that combination. :>)
Fresh Mozzarella, Tomato, and Basil Couscous Salad
Part-skim mozzarella cheese can be substituted.
2 cups diced tomato
3/4 cup (3 ounces) diced fresh mozzarella cheese
3 tablespoons minced shallots
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, crushed
1 1/4 cups water
1 cup uncooked couscous
1/4 cup chopped fresh basil
Basil leaves (optional)
Combine first 7 ingredients in a large bowl; cover and marinate in refrigerator 30 minutes.
Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool. Add couscous and fresh basil to tomato mixture; toss gently. Garnish with basil leaves, if desired.
Yield: 5 servings (serving size: 1 cup)
CALORIES 186 (29% from fat); FAT 6g (sat 2.5g,mono 2.5g,poly 0.4g); IRON 1.1mg; CHOLESTEROL 13mg; CALCIUM 99mg; CARBOHYDRATE 26.5g; SODIUM 308mg; PROTEIN 7.9g; FIBER 2.1g
Cooking Light, JUNE 2000
2 comments:
This sounds great. I love the couscous part of it. I'd never thought of adding a starch to one of my favorite salads. Thanks for the recipe.
SS, You're welcome! Next time I'll have to try it with the couscous, but I don't know--it's so good with orzo.
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