Couscous Salad with Tomato and Basil recipe

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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

Nutrition Info

201.3 calories
carbohydrate: 28.9 g
cholesterol: 5.6 mg
fat: 6.2 g
fiber: 2.3 g
protein: 7.4 g
saturatedFat: 1.6 g
servingSize: -
sodium: 383.5 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Stir tomato, basil, vinegar, salt, and black pepper into couscous, drizzle with remaining 1 tablespoon olive oil and sprinkle with feta cheese.

Recipe Yield

6 servings

Recipe Note

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.

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