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Mozzarella, Tomato, and Basil Couscous

I wanted this to blow my mind away. Did it? No, not really. Don’t get me wrong, it was yummy…just nothing to write home about. Unless you already have the tomatoes, mozzarella, basil and couscous (oh, and shallots) I wouldn’t rush right out to the store to get everything that’s needed for it. I’ll keep it in my binder o’ recipes, but it wasn’t as amazing as say the tilapia I posted about.

I wanted to like it! I really really did. I’m a sucker for anything that involves mozzarella, tomatoes, and basil. But this was just bland. It’ll have to get tweaked for me to want to get a hankerin’ for it. But here’s the recipe from Cooking Light if you want to try it for yourself.

 

Yield

5 servings (serving size: 1 cup)

Ingredients

  • 2  cups  diced tomato
  • 3/4  cup  (3 ounces) diced fresh mozzarella cheese (I used part-skim)
  • 3  tablespoons  minced shallots
  • 2  teaspoons  extra-virgin olive oil
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  black pepper
  • 1  garlic clove, crushed
  • 1 1/4  cups  water
  • 1  cup  uncooked couscous
  • 1/4  cup  chopped fresh basil
  • Basil leaves (optional)

Preparation

Combine first 7 ingredients in a large bowl; cover and marinate in refrigerator 30 minutes.
Bring 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; cool. Add couscous and fresh basil to tomato mixture; toss gently. Garnish with basil leaves, if desired.

Nutritional Information

Calories: 186 (29% from fat)
Fat: 6g (sat 2.5g,mono 2.5g,poly 0.4g)
Protein: 7.9g
Carbohydrate: 26.5g
Fiber: 2.1g
Cholesterol: 13mg
Iron: 1.1mg
Sodium: 308mg
Calcium: 99mg

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