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
How to Make It
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.
I made this as a warm pasta dish and it was great. I cooked whole wheat penne, added some of the pasta cooking liquid to the mix, and some Parmesan. Delicious. Great recipe to use as a base. Innovate away!
I thought this was excellent, but like another reader I used orzo instead of couscous, cooking it for about 8 minutes in 2 cups of boiling water, and adding the s/d tomatoes during the last few minutes before draining. My experience with orzo is it can be pretty sticky, so I added a dash of olive oil during cooking and rinsed it with cold water after draining. The flavors of the dish meld really well. I'm looking forward to having it for lunch today!
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