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Ingredients
- 1 1/2 c. water
- 1 tsp salt
- 1 c. couscous
- 1 med vine-ripened tomato
- 1 tsp Dijon mustard
- 2 tsp balsamic vinegar
- 2 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1 1/2 pt vine-ripened red and yellow cherry tomatoe
- 1/4 c. fresh basil leaves - (packed)
Directions
- In a 3-qt saucepan bring water and salt to a boil and stir in couscous. Immediately remove pan from heat and let couscous stand, covered, 5 min.
- Cut medium tomato into quarters and in a blender puree with mustard and vinegar till smooth. With motor running add in oil in a slow stream. Season dressing with salt and pepper.
- Halve the cherry tomatoes and toss them with the couscous and torn basil leaves. Dress with the vinaigrette and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 553g | |
| Calories 664 | |
| Calories from Fat 11 | 2% |
| Total Fat 1.33g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2416mg | 101% |
| Potassium 318mg | 9% |
| Total Carbs 136.13g | 36% |
| Dietary Fiber 8.9g | 30% |
| Sugars 1.64g | 1% |
| Protein 22.47g | 36% |
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