Tomato Basil Couscous Salad
Tomato basil couscous salad with juicy tomatoes, fresh basil, and a simple red wine vinegar dressing — light, bright, and made for warm afternoons.
Overview
Ingredients
Equipment
- Saucepan
- Large bowl
- Fork
Method
Cook and fluff the couscous
In a saucepan, bring the broth to a boil and stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Transfer to a large bowl, fluff with a fork, and let it cool.
Chop the garden toppings
While the couscous cools, chop the green onions, dice the plum tomato, slice the basil, and halve the cherry tomatoes so every scoop stays bright and crisp.
Toss with the vinaigrette
Add the green onions, plum tomato, cherry tomatoes, basil, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Mix well, cover, and refrigerate until chilled. Garnish with extra tomatoes before serving.
Tips
Nutrition
Storage
Frequently asked
Can I make it vegetarian?+
Use vegetable broth instead of chicken broth.
How long does it keep?+
Covered in the fridge for up to 3 days.
Can I use a different couscous?+
Yes, follow the package; the 10-ounce box is the standard size here.
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