Ingredients
- 2 1/4 cups of vegetable broth, canned or homemade
- one 10 oz. box of couscous
- 1 cup sliced green onions including tops
- 1 cup diced seeded plum tomatoes (may use canned if you're hurried)
- 1/3 cup thinly sliced fresh bazil
- 1 cup sliced ripe olives (drained)
- 1 10 oz. can garbanzo beans drained and rinsed
- Dressing:
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 teaspoon dried crushed red pepper
- salt and pepper to taste
- Garnish:
- 1/3 cup toasted pine nuts
Directions
Bring the broth to a boil in a medium saucepan. Add the box of
couscous. Remove pan from heat. Cover. Let stand 5 min..
Transfer to a large bowl and fluff with a fork. Cool.
Add the rest of the ingredients. Mix the dressing ingredients
together and pour over salad. Chill. May be made one day ahead.
Before serving add the toasted pine nuts. To toast, place pine
nuts in a small sauce pan and set over low heat. Do not use any
oil in the pan, they are oily enough by themselves. In 5 min. stir
them around. They are done when you can just begin to smell them.
Toasting really brings out the pine nut flavor, but be careful not
to burn them.
This salad is best at room temperature, not too cold. So, take it
out of the frig well in advance of serving. Enjoy!
Serves: 4-6.
Preparation time: 30 min.