Steak, Sun-Dried Tomato, and Mozzarella Couscous Salad

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

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Nutritional Information

Amount per serving
  • Calories: 332
  • Calories from fat: 25%
  • Fat: 9.1g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 21.9g
  • Carbohydrate: 39.8g
  • Fiber: 3.3g
  • Cholesterol: 30mg
  • Iron: 2.3mg
  • Sodium: 548mg
  • Calcium: 139mg

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

Preparation

  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.
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