Big Daddy's     Cooking with Attitude

Thai Chile

 

 

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.

2 cup chicken broth
1-10 ounce package couscous
cup minced chives
1-14.5 ounce can diced tomatoes, well drained
1/3 cup chopped fresh basil
cup olive oil
cup balsamic vinegar
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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