Tomato Basil Couscous Salad

Annie D


Originally from Taste of Home, this recipe is delicious, refreshing and summery AND it makes a ton of salad! May I also add that my kitchen smelled wonderful from all the fresh ingredients I chopped? Winner in my book. I added cucumbers and subbed in Cherub tomatoes, otherwise it is TOH's recipe.

★★★★★ 1 vote
8 (probably more)
20 Min
10 Min


1 pkg
couscous (10 oz.)
2 c
chicken broth
1 c
green onions, chopped
1 c
english cucumber, chopped
1 c
tomatoes, chopped
1/3 c
fresh basil, thinly sliced
1/3 c
olive oil
1/3 c
red wine vinegar
1/4 tsp
crushed red pepper flakes
1/2 tsp
1/8 tsp
freshly ground black pepper
1 c
cherry tomatoes, halved

How to Make Tomato Basil Couscous Salad


  • 1In a large saucepan, bring broth to a boil; add couscous. Cover and remove from heat. Let stand 5 minutes. Transfer to a large bowl; fluff with a fork and cool.
  • 2Stir in the onions, tomatoes, cucumbers, basil, oil, vinegar, pepper flakes, salt and pepper. Cover and refrigerate until chilled. (I whisked together the dressing ingredients and poured over, then mixed.)
  • 3Garnish with cherry tomatoes prior to serving.
  • 4Nutrition Facts: 1 serving (1/2 cup) equals 223 calories, 10 g fat,(1 g saturated fat), 0 cholesterol, 389 mg sodium, 30 g carbohydrate, 2 g fiber, 6 g protein. (Does not include cucumbers.)

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About Tomato Basil Couscous Salad

Course/Dish: Salads, Other Salads
Hashtags: #vegetables, #couscous