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Tuscan Couscous with Lemon Basil Dressing
Tuscan Couscous with Lemon Basil Dressing
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Prep Time:
20 minutes
Total Time:
20 minutes
Whip up a quick and tangy lemon-basil Italian pasta salad with couscous, veggies, and creamy cannellini beans in just 20 minutes!
Ingredients:
  • 1 cup water
  • 1/4 teaspoon salt
  • 3/4 cup uncooked couscous
  • 1/4 teaspoon finely grated lemon peel
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil or vegetable oil
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
  • 1 garlic clove, finely chopped
  • 4 to 5 drops red pepper sauce
  • 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
  • 1/2 cup chopped unpeeled cucumber
  • 1/4 cup halved pitted kalamata olives
  • 4 medium green onions, sliced (1/4 cup)
  • 1 cup grape tomatoes, cut in half
Instructions:
  • In a quart saucepan, bring water and 1/4 teaspoon salt to a boil. Remove from heat, then stir in couscous immediately. Cover and let it sit for 5 minutes. Fluff couscous with a fork.
  • In a small bowl, mix all dressing ingredients thoroughly.
  • Combine the cooked couscous, beans, cucumber, olives, and green onions in a large bowl. Drizzle the dressing over the mixture and gently toss to ensure everything is coated evenly.
  • Right before serving, gently toss in the tomatoes. Serve warm.

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