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Tuscan Couscous with Lemon Basil Dressing

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 12
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Dinner ready in 20 minutes! Enjoy this lemon- basil dressed Italian pasta salad recipe made using couscous, vegetables and Progresso® cannellini beans.

Ingredients

Couscous

1
cup water
1/4
teaspoon salt
3/4
cup uncooked couscous

Dressing

1/4
teaspoon finely grated lemon peel
2
tablespoons lemon juice
2
tablespoons olive oil or vegetable oil
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/4
teaspoon salt
1
garlic clove, finely chopped
4
to 5 drops red pepper sauce

Salad

1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
1/2
cup chopped unpeeled cucumber
1/4
cup halved pitted kalamata olives
4
medium green onions, sliced (1/4 cup)
1
cup grape tomatoes, cut in half

Directions

  • 1 In 1 quart saucepan, heat water and 1/4 teaspoon salt to boiling. Remove from heat; immediately stir in couscous. Cover; let stand 5 minutes. Fluff couscous with fork.
  • 2 Meanwhile, in small nonmetal bowl, combine all dressing ingredients; mix well.
  • 3 In large bowl, gently toss cooked couscous, beans, cucumber, olives and green onions. Pour dressing over couscous mixture; gently toss until coated.
  • 4 Just before serving, add tomatoes; toss gently. Serve warm.

Expert Tips

This salad is also delicious cold.

We used Israeli couscous for the photo because we like the larger size and chewy texture.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
Calories from Fat
25
% Daily Value
Total Fat
3g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
130mg
5%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
10%
Sugars
1g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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