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Steak, Sun-Dried Tomato, and Mozzarella Couscous Salad

Becky Luigart-Stayner
Yield 4 servings (serving size: about 1 cup)
Gently heating the garlic in olive oil infuses the oil with flavor and cooks the garlic enough to keep the dressing mellow.

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 1/2 cups chopped Basic Grilled Flank Steak (about 6 ounces)
  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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