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


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.)

About this Recipe

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