Steak, Sun-Dried Tomato, and Mozzarella Couscous Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Gently heating the garlic in olive oil infuses the oil with flavor and cooks the garlic enough to keep the dressing mellow. 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 |
Directions:
1. 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.
2. 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.
3. Combine garlic mixture, vinegar, salt, and black pepper, stirring with a whisk. Drizzle dressing over couscous mixture; toss gently to coat. Cover and chill.
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