Mediterranean Couscous Salad

Adapted from Moosewood Low-Fat Recipes

Ingredients
1 1/2 c Israeli couscous (the larger, tapioca-sized version)
1 3/4 c boiling water
10 sun-dried tomatoes (not packed in oil)
1/2 c boiling water

Dressing:
2 cloves minced garlic
1 Tbsp olive oil
2 Tbsp chopped fresh basil
2 Tbsp lemon juice
2 Tbsp balsamic vinegar
1 tsp salt (or less, to taste)
1/2 tsp pepper (or less, to taste)

Vegetables:
1 1/2 c peeled, diced carrots
1 1/2 c diced zucchini
3/4 c diced red pepper (~1 pepper)
1/2 c diced red onions
3/4 c diced celery
1 tomato, diced

Directions:
1. Place couscous in pot with boiling water; reduce heat to medium-low and simmer, covered, ~12 minutes until water is absorbed and couscous is light and fluffy
2. Place sun-dried tomato in heat-proof cup, soak in 1/2 boiling water until softened, then cool, drain, and chop
3. Whisk together all dressing ingredients and set aside
4. Cook carrots in boiling water for 5 minutes, then add zucchini for 1 minute, then add red peppers and cook 2 more minutes (8 minutes total), to blanch the vegetables
5. Drain and cool the vegetables, then add to couscous along with celery, red onion, sun-dried tomatoes, and dressing
6. Cool salad in refrigerator at least 1 hour, then add diced tomato just before serving

Makes 4-6 servings
Per 9.5 oz serving: 238 cal, 8.7 g protein, .9 g fat, 5.7 g fiber