Fresh Couscous Salad

By zircon50

Courtesy of Melissa d'Arabian for Hidden Valley®

Ingredients

• 3 cups cooked couscous, cooled
• 1/2 pound green beans, trimmed
• 1 cup grape tomatoes, halved
• 1 large shallot, chopped
• 6 ounces mozzarella cheese, cubed
• 1/2 cup Hidden Valley® Farmhouse Originals® Italian with Herbs Dressing
• 3 tablespoons chopped fresh basil
• Salt and pepper

Preparation

Step 1

In a small sauce pan, blanch the green beans by boiling in liberally salted water for 3 minutes. Drain and cool. In a medium bowl, mix the couscous, beans, tomatoes, shallot, cheese and dressing until combined. Season with salt and pepper. Just before serving, toss in the basil.