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Ingredientes
- 1 1/2 c. instant couscous
- 1/2 tsp salt
- 2 1/4 c. boiling water
- 1/4 c. diced red onion
- 3 can artichoke hearts - (14 ounce ea) rinsed, liquid removed, and quartered
- 1/2 c. minced fresh basil
- 2 x garlic cloves chopped
- 3 x tomatoes minced
- 2 Tbsp. extra-virgin or possibly herb-flavored extra virgin olive oil
- 2 Tbsp. red-wine vinegar Salt to taste Freshly-grnd black pepper to taste
- 1 x avocado diced
Direcciones
- Combine the couscous, salt, and boiling water in a large mixing bowl. Cover and let stand till the couscous is tender and the water is absorbed, about 10 min. Fluff with a fork. Cold to room temperature.
- Add in the onion, artichoke hearts, basil, and garlic and toss lightly. (The salad can be held in the refrigerator for several hrs at this point.)
- Before serving, bring the salad to room temperature. Add in the tomatoes, oil, and vinegar and toss. Season with salt and pepper to taste.
- Add in the avocado, gently toss again, and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 38 | 12% |
| Total Fat 4.32g | 5% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 329mg | 14% |
| Potassium 458mg | 13% |
| Total Carbs 59.75g | 16% |
| Dietary Fiber 8.7g | 29% |
| Sugars 2.28g | 2% |
| Protein 10.43g | 17% |
