TUSCAN COUSCOUS WITH LEMON BASIL DRESSING

Tuscan Couscous with Lemon Basil Dressing image

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

Provided by Betty Crocker Kitchens

Time 20m

Yield 12

Number Of Ingredients 15

Ingredients

1 cup water
1/4 teaspoon salt
3/4 cup uncooked couscous
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
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

Steps:

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

Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 1 g, TransFat 0 g