tomato basil couscous salad
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.
prep time
20 Min
cook time
10 Min
method
---
yield
8 (probably more)
Ingredients
- 1 package couscous (10 oz.)
- 2 cups chicken broth
- 1 cup green onions, chopped
- 1 cup english cucumber, chopped
- 1 cup tomatoes, chopped
- 1/3 cup fresh basil, thinly sliced
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup cherry tomatoes, halved
How To Make tomato basil couscous salad
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Step 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.
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Step 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.)
-
Step 3Garnish with cherry tomatoes prior to serving.
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Step 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.)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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