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Tomato, Basil and Couscous Salad
A delicious summer salad, this draws raves whenever I
serve it. The Balsamic vinegar gives this a wonderful, tart flavor. Inspired by
a recipe from Bon Appetit.
| 2¼ cup |
chicken broth |
|
~10 ounces |
couscous |
|
½ cup |
minced chives |
| 1-14½ ounce can |
diced tomatoes, well drained |
| 1/3 cup |
chopped fresh basil |
| ½ cup |
olive oil |
| ¼ cup |
balsamic vinegar |
| ¼ teaspoon |
dried crushed red pepper |
|
2-3 cups |
Cherry tomatoes, halved
|
Bring broth to boil in medium saucepan. Add couscous. Remove from heat, cover
and let stand 5 minutes or until all the broth has been absorbed. Transfer to
large bowl and fluff with a fork until cooled.
Wisk the oil into the vinegar in a steady stream. Mix the vinaigrette and
all remining ingredients except cherry tomatoes into couscous. Season with salt
and pepper and allow to chill in the fridge. Mix well and garnish with cherry
tomatoes before serving.
This keeps well in the fridge for a day or two.
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