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Fresh Couscous Salad
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Servings: 10
Celebrity Chefs: Melissa d'Arabian Recipes
Cuisine: Mediterranean
Main Ingredient: Pasta, Rice/Grain
Ingredients
- ½ cup Hidden Valley Italian with Herbs Dressing
- ½ pound green beans, trimmed
- 1 cup grape tomatoes, halved
- 1 large shallot, chopped
- 3 cups cooked couscous, cooled
- 3 Tablespoons chopped fresh basil
- 6 ounces mozzarella cheese, cubed
- Salt and pepper
Instructions
- In a small sauce pan, blanch the green beans by boiling in liberally salted water for 3 minutes. Drain and cool. In a medium bowl, mix the couscous, beans, tomatoes, shallot, cheese and dressing until combined. Season with salt and pepper. Just before serving, toss in the basil.
- Tips/Notes:
- •If fresh basil is not available, substitute fresh parsley and add 2 teaspoons dried basil.
- •If keeping overnight, toss with an additional tablespoon of dressing before serving.
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