Tuscan Couscous with Lemon Basil Dressing

Tuscan Couscous with Lemon Basil Dressing

Dinner ready in 20 minutes! Enjoy this lemon- basil dressed Italian pasta salad recipe made using couscous, vegetables and Progresso® cannellini beans.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

12

servings

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
  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.
Makes 12 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
This salad is also delicious cold.
We used Israeli couscous for the photo because we like the larger size and chewy texture.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 100
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 130mg;
  • Total Carbohydrate 16g
    • (Dietary Fiber 2g,
    • Sugars 1g),
  • Protein 4g;
Percent Daily Value*:
    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 Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.