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.
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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.
Recipe by Allen Recipes at https://allenrecipes.com/tomato-basil-and-couscous-salad/