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


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  • 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


  1. In 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.
  2. Stir 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.)
  3. Garnish with cherry tomatoes prior to serving.
  4. Nutrition 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

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