Couscous with Smoked Cheese and Tomato Vinaigrette
Deli-supermarket smoked cheeses include Gruyère, 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.
Servings: 6
Ingredients:
| 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% |
-
1-1/2 cups (375 mL) whole wheat couscous
1 sweet yellow pepper, diced
2 green onions, sliced
3/4 cup (175 mL) finely diced smoked cheese or firm tofu
1 cup (250 mL) cherry_tomatoes, quartered
1/3 cup (75 mL) chopped fresh basil (or 1 tsp/5 mL dried)
sun-dried_tomato Vinaigrette:
1/3 cup (75 mL) tomato juice or vegetable cocktail
3 tbsp (50 mL) sun-dried tomato oil
1 tbsp (15 mL) wine vinegar
1/2 tsp (2 mL) dijon mustard
1/4 tsp (1 mL) each salt and pepper
4 oil-packed sun-dried tomato halves, 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.
Additional Information
Source
Canadian Living Magazine: March 2005
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