Tuscan Couscous with Lemon Basil Dressing
Found this one in Pillsbury Annual Recipes 2012.
I used Israeli Couscous but this can be made with regular couscous (If so, then use 1 cup of water to cook)
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
couscous
salad
easy
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1/4 cup green onions sliced
- dressing:
- salad:
- 1 1/4 cup water
- 1 cup grape tomatoes halved
- couscous:
- pinch of rock salt
- 3/4 - 1 cup israeli couscous
- 1/4 teaspoon lemon zest
- 1 teaspoon dried basil leaves or 1 tablespoon chopped fresh
- 1 clove garlic finely chopped
- 5 drops red pepper sauce
- 1 15 ounce can cannellini beans rinsed and drained
- 1/2 cup cucumber unpeeled, chopped
- Carbohydrate 2.66371583333333 g
- Cholesterol 0 mg
- Fat 0.08266 g
- Fiber 0.613000008163353 g
- Protein 0.457281666666667 g
- Saturated Fat 0.0147008333333333 g
- Serving Size 1 1 Serving (121g)
- Sodium 3.13820833333333 mg
- Sugar 2.05071582516998 g
- Trans Fat 0.022443 g
- Calories 11 calories
In a 1 quart saucepan, heat water to a boil. Add salt and couscous. Cover, reduce to a simmer and cook stirring occasionally for 8 to 10 minutes. Remove from heat and cool slightly. In a small bowl, combine the dressing ingredients and mix well. In a large bowl, gently toss the cooked couscous, beans, cucumbers and green onions. Pour the dressing over couscous mixture, gently toss to coat. Add tomatoes and gently toss. Serve warm or cold.
