Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Prepare this recipe at home, and pack in a plastic bag. The flavors develop over time.
Ingredients[]
- 1/3 cup water
- 1/4 cup sherry or balsamic vinegar
- 1 tablespoon olive oil
- 1 (.6-ounce) envelope Italian dressing mix
- 1 1/2 cups water
- 1 cup uncooked couscous
- 2 cups chopped red bell pepper
- 2 cups chopped tomato
- 1/2 cup (2 ounces) crumbled feta cheese
- 1/2 cup finely chopped green onions
- 1/4 cup chopped pitted kalamata olives
- 1/4 cup chopped fresh parsley
Directions[]
- Combine first 4 ingredients in a jar.
- Cover tightly, and shake vigorously.
- 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 5 ingredients in a large bowl.
- Add dressing mixture.
- Toss gently to coat.
Yield: 8 servings (serving size: 1 cup)