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| Prepare this recipe at home, and pack in a plastic bag. Just pull it out of the cooler and serve. Since there's nothing to wilt or water out, it travels well. The savory flavors develop over time. |
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Dressing: |
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| 1/3 cup |
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water |
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| 1/4 cup |
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sherry or balsamic vinegar |
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| 1 Tbs |
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olive oil |
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| 1 |
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(.6-ounce) envelope Italian dressing mix (such as Good Seasons) |
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Salad: |
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| 1 1/2 cups |
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water |
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| 1 cup |
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uncooked couscous |
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| 2 cups |
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chopped red bell pepper |
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| 2 cups |
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chopped tomato |
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| 1/2 cup |
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(2 ounces) crumbled feta cheese |
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| 1/2 cup |
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finely chopped green onions |
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| 1/4 cup |
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chopped pitted kalamata olives |
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| 1/4 cup |
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chopped fresh parsley |
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| 1 |
Combine the first 4 ingredients in a jar. Cover tightly, and shake vigorously. |
| 2 |
Bring 1 1/2 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork. Combine couscous, bell pepper, and remaining ingredients in a large bowl. Add the dressing mixture. Toss couscous mixture gently to coat. |
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| Servings: 8 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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169.00 |
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| Calories From Fat (30%) |
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50.22 |
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% Daily Value |
| Total Fat 5.60g |
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9% |
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| Cholesterol 6.00mg |
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2% |
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| Sodium 446.00mg |
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19% |
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| Carbohydrates 25.10g |
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8% |
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| Dietary Fiber 2.70g |
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11% |
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| Net Carbohydrates 22.40g |
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| Protein 4.70g |
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9% |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
