Tomato, Basil and Couscous Salad

Tomato, Basil and Couscous Salad

This is a summertime favorite of mine. It goes fantastic with grilled foods, the Balsamic vinegar really adds a zest to the Couscous. It's best made a few hours in advance and put into the Fridge to let it cool. That allows the flavors to meld together a bit more. It's even better the next day. 


  • 2 ¼ Cups Canned Chicken Broth
  • 1 - 10oz box Couscous


  • 1 Cup Chopped Green Onions
  • 1 Cup (generous) Diced, Seeded Plum Tomatoes
  • 1/3 cup Thinly Sliced Fresh Basil
  • ½ Cup Extra Virgin Olive Oil
  • ¼ Cup Balsamic Vinegar
  • ¼ Teaspoon Dried Crushed Red Pepper
  • Cherry Tomatoes, Halved


Bring broth to a boil in a medium saucepan. Add Couscous. Remove from Heat. Cover; let stand 5 minutes. Transfer to a large bowl. Fluff with fork, cool.Mix all ingredients except cherry tomatoes into Couscous. Season with salt & pepper. (Can be made a day ahead, chill)Garnish with cherry tomatoes.

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