Steak, Sun-Dried Tomato, and Mozzarella Couscous Salad

Steak, Sun-Dried Tomato, and Mozzarella Couscous Salad Recipe
Becky Luigart-Stayner
Gently heating the garlic in olive oil infuses the oil with flavor and cooks the garlic enough to keep the dressing mellow.

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 332
Caloriesfromfat 25 %
Fat 9.1 g
Satfat 3.6 g
Monofat 3.9 g
Polyfat 0.7 g
Protein 21.9 g
Carbohydrate 39.8 g
Fiber 3.3 g
Cholesterol 30 mg
Iron 2.3 mg
Sodium 548 mg
Calcium 139 mg

Ingredients

2 teaspoons extravirgin olive oil
2 garlic cloves, minced
2 1/2 cups water
1 cup uncooked couscous
1/2 cup chopped sun-dried tomatoes, packed without oil (about 1 ounce)
1/2 cup (2 ounces) cubed part-skim mozzarella cheese
1/2 cup chopped drained bottled roasted red bell peppers
1/4 cup chopped fresh basil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Combine olive oil and garlic in a small nonstick skillet; cook over medium-low heat 2 minutes or just until fragrant. Remove from heat; set aside.

Bring 2 1/2 cups water to a boil in a medium saucepan. Add couscous and sun-dried tomatoes; reduce heat to medium, and cook 5 minutes or until water is absorbed. Remove from heat; fluff with a fork. Spoon couscous into a large bowl. Add Basic Grilled Flank Steak, cubed mozzarella cheese, roasted red bell peppers, and chopped fresh basil; toss well to combine.

Combine garlic mixture, vinegar, salt, and black pepper, stirring with a whisk. Drizzle dressing over couscous mixture; toss gently to coat. Cover and chill.

Note:

Barbara Seelig Brown,

July 2005
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