tomato basil couscous salad
(1 rating)
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 rating)
yield
8 (probably more)
prep time
20 Min
cook time
10 Min
Ingredients For tomato basil couscous salad
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1 pkgcouscous (10 oz.)
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2 cchicken broth
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1 cgreen onions, chopped
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1 cenglish cucumber, chopped
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1 ctomatoes, chopped
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1/3 cfresh basil, thinly sliced
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1/3 colive oil
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1/3 cred wine vinegar
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1/4 tspcrushed red pepper flakes
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1/2 tspsalt
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1/8 tspfreshly ground black pepper
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1 ccherry tomatoes, halved
How To Make tomato basil couscous salad
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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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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.)
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3Garnish with cherry tomatoes prior to serving.
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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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