Tomato Cous Cous | Frankie Celenza


Tomato Couscous

Apr 1, 2011
tomato-couscous-with-olives-and-green-beans
Kate Mathis

Large pearl couscous, also called Israeli couscous, adds dimension to this simple, healthy Mediterranean salad of fresh and sun-dried tomatoes, green beans, and olives.

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Cal/Serv:
Yields:
Prep Time: 0 hours 25
Total Time: 0 hours 30
Ingredients
1/4 c. sun-dried tomatoes (not oil-packed)
12 oz. green beans
Israeli (pearl) couscous
grape tomatoes
1/2 c. pitted Kalamata olives
1/2 c. packed fresh flat-leaf parsley leaves
lemon
2 tbsp. Champagne vinegar
1 tbsp. Extra virgin olive oil
1 tsp. sugar
Pepper
can no-salt-added pinto beans
Directions
  1. In small bowl, cover sun-dried tomatoes with hot water. Let stand.
  2. Heat large covered saucepot of water to boiling on high. Fill large bowl with ice and water. Add green beans to boiling water. Cook 4 to 5 minutes or until crisp-tender; transfer to ice water. When cool, drain well. Cut into 1-inch pieces.
  3. Cook couscous as label directs. Drain, rinse with cold water, and drain again.
  4. Meanwhile, cut grape tomatoes in half and chop olives and parsley.
  5. Into large bowl, from lemon, grate 1 teaspoon peel; squeeze 2 tablespoons juice. Stir in vinegar, oil, sugar, and 1/4 teaspoon each salt and freshly ground black pepper. Drain sun-dried tomatoes well; stir into mixture. Add beans, couscous, grape tomatoes, olives, parsley, and 1/4 teaspoon each salt and freshly ground black pepper. Stir until well mixed.




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Date: 01.12.2018, 00:53 / Views: 94471