BALSAMIC COUSCOUS SALAD WITH SUN-DRIED TOMATOES AND OLIVES

Balsamic Couscous Salad with Sun-Dried Tomatoes and Olives image

Number Of Ingredients 10

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1 (14 1/2-ounce) can ready-to-serve fat-free chicken broth with 1/3 less sodium
2 cups water
1/2 cup dry-pack sun-dried tomato, cut up
2 1/4 cups uncooked couscous
1 cup , chopped green onion
1/4 cup chopped fresh basil or 4 teaspoons dried basil leaves
1 (5-ounce) jar sliced green olives, drained (about 1 1/4 cups)
1/4 cup balsamic vinegar
2 tablespoons water
2 tablespoons extra-virgin olive oil

Steps:

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 Per Serving: Serving Size: 1/2 Cup * Calories: 100 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 170 mg 7% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 1 g 4% * Sugars: 1 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 2% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1 Starch, 1/2 Fat or 1 Carbohydrate, 1/2 Fat

Nutrition Facts : Nutritional Facts Serves