Photo: Tomato Couscous Salad Recipe
Ingredients
- 1 1/4 cups vegetable broth
- 1 cup tomato couscous
- 1/2 pound thin asparagus spears, cut into 1-inch pieces
- 2 scallions, sliced
- 3 tablespoons Italian salad dressing, divided
- 1 cup halved cherry tomatoes
- 1/4 cup finely chopped fresh basil leaves
Directions
Preheat oven to 400 degrees F. Lightly spray baking sheet with olive oil cooking spray; set aside.
In a small pot, bring the broth to a boil. Stir in couscous. Remove from heat and cover. Let stand 5 minutes. Fluff with fork; set aside.
Place asparagus and scallions on prepared baking sheet. Toss with 1 tablespoon salad dressing. Roast in preheated oven for 10 to 12 minutes.
In a large bowl, combine cooked couscous, roasted vegetables, cherry tomatoes, basil, and remaining salad dressing. Toss to combine.
Serve warm or at room temperature.
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By alia0776_2997442
Teaneck, NJ
on June 20, 2010
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I added garlic powder, corn, and diced motz and it was great!!!
By jazzydawn3_12573576
Groton, 61
on January 19, 2010
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I love this recipe!! Not only is it a great replacement for rice or potatoes, it incorporates two of my family's favorites-tomatoes and asparagus!! Sandra Lee is one of my favorites to watch on TV and I try to watch every day...and if I am in a pinch I know I can find a dessert, snack or idea for dinner!! Thank you Sandra Lee!!!
By lolson02_11614029
columbus, IN
on January 07, 2010
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This is the first time I've tried Sandra Lee. I wanted so bad for this to be good. It was not. It was dry and not much flavor. The color and presentation was lovely though. Skeptical about Sandra Lee recipes now.
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