Caprese Couscous
Makes 6 servings (about 1 cup each)
INGREDIENTS
1/2 cup (uncooked) whole wheat couscous
2 pints grape tomatoes, halved
1 (8oz) container pearl sized fresh mozzarella
2 cups fresh basil, chopped
Dressing:
2 Tablespoons white balsamic vinegar
2 Tablespoons lemon juice (about 1 lemon)
2 Tablespoons olive oil
1 Tablespoon Dijon mustard
1 clove garlic, minced
Salt/Pepper
DIRECTIONS
- Make couscous - boil 1/2 cup water, add 1/2 cup couscous, take off heat, cover, fluff with fork in 5 minutes.
- Season with salt & pepper to taste.
- Wisk together dressing ingredients
- Pour dressing on tomatoes, mozzarella and basil
- Put tomato mixture on couscous. Top with salt & pepper to taste.
Serve cold and enjoy!
Nutrition
Facts |
| Serv. size 1/6 recipe (186g) |
| Servings 6 |
| Calories 220 |
Fat Cal. 100 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
11g |
15% |
Total Carb. |
19g |
6% |
Sat. Fat |
5g |
25% |
Fiber |
3g |
10% |
Trans Fats |
0g |
|
Sugars |
1g |
|
| Cholest. |
24mg |
8% |
Protein |
12g |
|
| Sodium |
302mg |
15% |
|
|
|
|
| Vitamin A |
30% |
Vit. C |
40% |
Calcium |
35% |
Iron |
8% |
|
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