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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Steak, Sun-Dried Tomato, and Mozzarella Couscous Salad

Gently heating the garlic in olive oil infuses the oil with flavor and cooks the garlic enough to keep the dressing mellow.

Cooking Light JULY 2005

  • Yield: 4 servings (serving size: about 1 cup)

Ingredients

  • 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.

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
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Steak, Sun-Dried Tomato, and Mozzarella Couscous Salad recipe

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