Tomato-Basil Couscous Salad Recipe

Tomato-Basil Couscous Salad Recipe photo by Taste of Home

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It’s hard to believe that tossing a few pantry ingredients with summer’s fresh best can yield such a lovely salad. Pair it with grilled lemon chicken for a light lunch. —Sonya Labbe, West Hollywood, California

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Tomato-Basil Couscous Salad Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

15 5 20

Ingredients

1-1/2 cups water
1-1/2 cups uncooked couscous
2 medium tomatoes, seeded and chopped
1/4 cup fresh basil leaves, thinly sliced
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cool.
In a large bowl, combine the couscous, tomatoes and basil. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Refrigerate until chilled. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 255 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 155 mg sodium, 29 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 2 fat.

Originally published as Tomato-Basil Couscous Salad in Simple & Delicious June/July 2012, p33