couscous salad with tomato and basil
Recipes
Prawn
Couscous Salad with Tomato and Basil
This is a super-easy, great tasting salad that can be served hot or cold. The balsamic vinegar and feta add great flavor. You can also add chopped chicken breasts to make it a complete meal.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 (14.5 ounce) can fat-free, reduced-sodium chicken broth
- 1 ½ cups couscous
- 2 cups chopped tomato
- ⅓ cup thinly sliced fresh basil
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- ¼ cup crumbled feta cheese
Directions
- Mix 1 tablespoon olive oil and garlic in a large microwave-safe bowl; heat on high until fragrant, about 45 seconds. Add chicken broth and heat on high until simmering, about 4 minutes. Gradually stir in couscous. Cover and let stand until liquid is absorbed, about 5 minutes. Fluff couscous with a fork.
- Stir tomato, basil, vinegar, salt, and black pepper into couscous; drizzle with remaining 1 tablespoon olive oil and sprinkle with feta cheese.
