Steak, Sun-Dried Tomato, and Mozzarella Couscous Salad

Gently heating the garlic in olive oil infuses the oil with flavor and cooks the garlic enough to keep the dressing mellow.

Yield: 4 servings (serving size: about 1 cup)

Ingredients

• 2  teaspoons  extravirgin olive oil
• 2  garlic cloves, minced
• 2 1/2  cups  water
• 1  cup  uncooked couscous
• 1/2  cup  chopped sun-dried tomatoes, packed without oil (about 1 ounce)
• 1 1/2  cups  chopped Basic Grilled Flank Steak (about 6 ounces)
• 1/2  cup  (2 ounces) cubed part-skim mozzarella cheese
• 1/2  cup  chopped drained bottled roasted red bell peppers
• 1/4  cup  chopped fresh basil
• 2  tablespoons  red wine vinegar
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

Combine olive oil and garlic in a small nonstick skillet; cook over medium-low heat 2 minutes or just until fragrant. Remove from heat; set aside.

Bring 2 1/2 cups water to a boil in a medium saucepan. Add couscous and sun-dried tomatoes; reduce heat to medium, and cook 5 minutes or until water is absorbed. Remove from heat; fluff with a fork. Spoon couscous into a large bowl. Add Basic Grilled Flank Steak, cubed mozzarella cheese, roasted red bell peppers, and chopped fresh basil; toss well to combine.

Combine garlic mixture, vinegar, salt, and black pepper, stirring with a whisk. Drizzle dressing over couscous mixture; toss gently to coat. Cover and chill.

Nutritional Information

Calories:

332 (25% from fat)

Fat:

9.1g (sat 3.6g,mono 3.9g,poly 0.7g)

Protein:

21.9g

Carbohydrate:

39.8g

Fiber:

3.3g

Cholesterol:

30mg

Iron:

2.3mg

Sodium:

548mg

Calcium:

139mg