Couscous with Smoked Cheese and Tomato Vinaigrette
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 320 |
| pro | 12 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 40 g |
| fibre | 2 g |
| chol | 18 mg |
| sodium | 220 mg |
| % RDI: | - |
| calcium | 18 |
| iron | 9 |
| vit A | 9 |
| vit C | 62 |
| folate | 17 |
Deli-supermarket smoked cheeses include Gruyere, provolone and Gouda plus the mild mozzarella. We recommend using the olive oil in the jar of sun-dried tomatoes because it's infused with the tomato flavour.
Ingredients
- 1-1/2 cups whole wheat couscous
- 1 sweet yellow pepper, diced
- 2 green onions, sliced
- 3/4 cup finely diced smoked cheese or firm tofu
- 1 cup cherry tomatoes, quartered
- 1/3 cup chopped fresh basil, (or 1 tsp/5 mL dried)
- Sun-Dried Tomato Vinaigrette:
- 1/3 cup tomato juice or vegetable cocktail
- 3 tbsp sun dried tomate oil
- 1 tbsp wine vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 oil-packed sun-dried tomatoes, finely chopped
Preparation
Sun-Dried Tomato Vinaigrette: In glass measure, whisk together tomato juice, oil, vinegar, mustard, salt and pepper. Add sun-dried tomatoes; set aside.
In large bowl, pour 2 cups (500 mL) boiling water over couscous; cover and let stand for 5 minutes. Fluff with fork. Let cool.
Add yellow pepper, onions and cheese; add vinaigrette and toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.) Add cherry tomatoes and basil; toss to combine.
Source : Canadian Living Magazine: March 2005
- Keywords : Sides; Vegetarian; Boil; Tofu; Tomatoes; Cheese; Sun-dried tomatoes;
