This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free couscous in this dish.
"Food is an important part of a balanced diet." -Fran Lebowitz, Author
This recipe is a variation of one that is on the website that does not have the fresh mozzarella. This version works great as a full meal and the mozzarella cheese brings a rich creaminess to the recipe.
The texture, flavor and moisture of the vegetables is what makes this salad so great. There is a slight crunch to the salad with all of the diced veggies and they combine together with the olive oil to to make a sweet dressing.
Just a little bit of very high quality olive oil is all you need sometimes to hold things together. This is the place where you want to use your best quality olive oil as the flavor will really come through.
All of these terrific flavors are complemented perfectly by the dried currants and fresh basil.
Servings: 4 | Serving size: about 1 1/2 cups
Cooking Time: 45 Minutes
This recipe can be multiplied and keeps well for about 48 hours.
1 cup water
1/4 tsp. salt
1 cup couscous (or gluten-free couscous)
1/2 medium red bell pepper (seeded and diced)
1/2 medium yellow bell pepper (seeded and diced)
1/2 medium green bell pepper (seeded and diced)
8 ounces cherry or grape tomatoes (sliced lengthwise)
1 small cucumber (seeded and diced)
1/4 cup dried currants
1 small clove garlic (minced)
1 large green onion (sliced thinly)
2 Tbsp. fresh basil (chiffonade)
1 Tbsp. olive oil
1 Tbsp. fresh lemon juice
1/4 tsp. salt
8 ounces fresh mozzarella (cut into 1/4 inch dice)
Place water and salt in a medium sized pan over high heat and bring to a boil.
Remove from the heat and add couscous, stirring once.
Cover and let stand for five minutes.
As the couscous is cooking, place the peppers, tomatoes, cucumbers, currants, garlic, green onion, basil, olive oil, lemon juice and salt in a large mixing bowl.
After the couscous has stood for five minutes, remove the top and fluff with a fork.
Add to the vegetables and fold together to coat well.
Add the mozzarella and fold in gently.
Chill at least 2 hours before serving.
Serving size: 1 1/2 cups
|Calories 425||Calories from Fat 144|
|% Daily Value|
|Total Fat 16g||21%|
|Saturated Fat 8g||41%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 50g||18%|
|Dietary Fiber 4g||15%|
|Vitamin K 39mcg|