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Tomato and Basil Couscous Salad

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


  • 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


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

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Average Rating:
  • dollargirl
    Oct 28, 2017

    A light dish that goes with anything! I used fresh, ripe heirloom tomatoes and had it with spicy Indian tandoori chicken.

  • ejshellabarger
    Aug 30, 2015

    I liked it but my husband and in-laws weren't too keen on the dish. Oh well. More for me!

  • justmbeth
    Jul 26, 2015

    Nice, light side, easy to assemble. If you want your dish to look like picture, use white balsamic vinegar.

  • murrell006
    Aug 11, 2012

    No comment left

  • LaLaZ
    Jun 3, 2012

    No comment left

  • cheaptrick
    Aug 20, 2011

    No comment left