Becky Luigart-Stayner
Recipe from Cooking Light

This comforting couscous salad gets its pumped up flavor from fresh mozzarella, tomato, basil, shallots and garlic. Part-skim mozzarella cheese can be substituted if desired.

Ingredients

  • 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)

Preparation

  1. Combine first 7 ingredients in a large bowl; cover and marinate in refrigerator 30 minutes.
  2. 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.

June 2000

Nutritional Information

  • Calories: 186
  • Calories from fat: 29%
  • Fat: 6g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.9g
  • Carbohydrate: 26.5g
  • Fiber: 2.1g
  • Cholesterol: 13mg
  • Iron: 1.1mg
  • Sodium: 308mg
  • Calcium: 99mg