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Tomato Basil Couscous Salad Recipe

This is a great salad for picnics since the dressing is made with oil and vinegar, not mayonnaise. It's so good, though, that I serve it year-round. --Karen Scales

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Tomato Basil Couscous Salad Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

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Ingredients

2 cups chicken broth
1 package (10 ounces) couscous
1 cup chopped green onions
1 cup seeded diced plum tomatoes
1/3 cup thinly sliced fresh basil
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 pepper
1 cup halved cherry tomatoes

Directions

In a large saucepan, bring broth to a boil; add couscous. Cover and remove from the heat; let stand for 5 minutes. Transfer to a large bowl; fluff with a fork and cool.
Stir in the onions, tomatoes, basil, oil, vinegar, pepper flakes, salt and pepper. Cover and refrigerate until chilled. Garnish with tomatoes. Yield: 8 servings.

Nutritional 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.

Originally published as Tomato Basil Couscous Salad in Test Kitchen Favorites 2004 , p56

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Tomato Basil Couscous Salad

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Reviewed on Jun. 10, 2012 by AnnieDrews

I made this today and it was so delicious, light and refreshing. I added cucumber to mine and subbed in Cherub tomatoes. I loved it so much, I blogged about it. : )

Reviewed on Feb. 13, 2012 by Andrea LaBounty

love this recipe. i add a red pepper and some greek olives. taste great.