Name: Tomato Couscous
Prep time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 c. sun-dried tomatoes (not oil-packed); 12 oz. green beans; 1 c. Israeli (pearl) couscous; 1 pt. grape tomatoes; 1/2 c. pitted kalamata olives; 1/2 c. packed fresh flat-leaf parsley leaves; 1 lemon; 2 tbsp. Champagne vinegar; 1 tbsp. Extra virgin olive oil; 1 tsp. sugar; salt; Pepper; 1 can no-salt-added pinto beans

Step 1In small bowl, cover sun-dried tomatoes with hot water. Let stand.

Step 2Heat large covered saucepot of water to boiling on high. Fill large bowl with ice and water. Add green beans to boiling water. Cook 4 to 5 minutes or until crisp-tender; transfer to ice water. When cool, drain well. Cut into 1-inch pieces.

Step 3Cook couscous as label directs. Drain, rinse with cold water, and drain again.

Step 4Meanwhile, cut grape tomatoes in half and chop olives and parsley.

Step 5Into large bowl, from lemon, grate 1 teaspoon peel; squeeze 2 tablespoons juice. Stir in vinegar, oil, sugar, and 1/4 teaspoon each salt and freshly ground black pepper. Drain sun-dried tomatoes well; stir into mixture. Add beans, couscous, grape tomatoes, olives, parsley, and 1/4 teaspoon each salt and freshly ground black pepper. Stir until well mixed.

Tomato Couscous

Ingredients

Directions

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