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Slow-Cooked Tomato-Basil Couscous Salad Recipe
Slow-Cooked Tomato-Basil Couscous Salad Recipe photo by Taste of Home

Slow-Cooked Tomato-Basil Couscous Salad Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Tomato-Basil Couscous Salad in Simple & Delicious June/July 2012, p33

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.

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