Couscous Dinner Salad

Number of servings :

Prep time:

Cooking time:

Type of meal : | Salads | Salads

Special diet :

Ingredients

1 can (10 oz/284 mL) condensed chicken broth
1 cup (250 mL) couscous
1-1/2 cups (375 mL) diced cucumber
4 hard-cooked eggs, peeled and chopped
1/4 cup (50 mL) thinly sliced green onions
Tomato Vinaigrette:
2 cups (500 mL) coarsely chopped tomatoes with juice
1/2 cup (125 mL) chopped fresh parsley
1/4 cup (50 mL) thinly sliced fresh basil leaves
3 tbsp (45 mL) red wine vinegar
2 tbsp (30 mL) olive oil
2-3 cloves garlic, minced
Salt and pepper, to taste
Garnish
4 hard-cooked eggs, peeled and sliced
1/2 cucumber, sliced

Directions

In medium saucepan, bring broth to a boil. Add couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool. In large bowl, combine couscous, cucumber, eggs, and onions. Add Tomato Vinaigrette; toss well to coat. Spoon couscous mixture into individual plates lined with egg and cucumber slices. Tomato Vinaigrette: Combine tomatoes with juice, parsley, basil, vinegar, olive oil, garlic, salt, and pepper. Makes about 2 cups (500 mL).

Makes 4 servings.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:1828

• Type of Meal Salads

Type of Meal Salads