picnic salad - couscous caprese

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* Exported from MasterCook *

 

Couscous Caprese

 

Recipe By :Christy Hoban

Serving Size : 5 Preparation Time :0:00

Categories : Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups diced Roma tomatoes

1 cup diced fresh mozzarella cheese

3 Tbsp minced shallots

1 Tbsp extra virgin olive oil

3/4 tsp balsamic vinegar

1 garlic clove -- minced

1/2 tsp salt

1/2 tsp black pepper

1 cup uncooked couscous

1 1/4 cup water

1/2 cup chopped fresh basil

Basil leaves for garnish

 

Combine tomatoes through pepper in a large bowl and marinate in refrigerator for

30 minutes, covered.

 

Boil water and stir in couscous. Remove from heat and let stand for 5 minutes,

covered.

 

Fluff couscous with a fork and cool to room temperature. Add couscous and fresh

chopped basil to the tomato mixture. Toss well.

 

Garnish with basil sprigs.

 

 

Source:

" http://www.bellaonline.com/food_and_wine/food/low_fat_and_healthy_foods/subject\

s/sub958947260535.htm "

Yield:

" 5 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 248 Calories; 9g Fat (31.7% calories from

fat); 10g Protein; 32g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 320mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

1/2 Fat.

 

NOTES : Adapted from " Fresh Mozzarella, Tomato and Basil Couscous Salad " ,

Cooking Light June 2000

 

Nutr. Assoc. : 5296 922 0 0 0 0 0 0 449 0 0 0

 

 

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