1 1/3 cup uncooked couscous
1/2 tsp salt
1 cup chopped bottled roasted red bell peppers
1 cup canned artichoke hearts, rinsed, drained, and chopped
1 cup chopped fresh mozzarella cheese
4 Tbsp chopped fresh basil
4 Tbsp balsamic vinegar
1 Tbsp extravirgin olive oil
1/2 tsp black pepper
Bunch kalamata olives, pitted and sliced
Bring 1/2 cup of water to a boil in a small saucepan, and gradually stir in the couscous and salt. Remove from the heat; cover and let stand for 5 minutes. Fluff the couscous with a fork. Place the cooked couscous in a medium bowl.
Add bell peppers and the remaining ingredients to couscous; toss gently to combine. Cover and chill.
Serves 4.
Per serving: 407 calories
Cooking Light's "Easy Summer Meals," 2007, pg 50
No comments:
Post a Comment