Description
A refreshing pearl couscous salad with cherry tomatoes, fresh basil, and a light dressing.
Ingredients
Scale
- 1 cup pearl couscous (uncooked)
- 2 cups vegetable broth (or water)
- 1 cup cherry tomatoes (halved)
- 1/2 cup fresh basil (chopped)
- 1 clove garlic (minced)
- 1 medium red onion (diced)
- 3 tablespoons olive oil (extra virgin)
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (freshly ground)
Instructions
- In a medium saucepan, bring vegetable broth to a boil. Add pearl couscous, reduce heat, cover, and simmer for about 10 minutes or until couscous is tender and liquid is absorbed.
- While the couscous is cooking, in a mixing bowl, combine cherry tomatoes, garlic, red onion, and chopped basil.
- Once the couscous is cooked, fluff it with a fork and add it to the mixing bowl with the vegetables. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss gently to combine.
- Transfer the couscous medley to a serving dish and garnish with additional basil if desired. Serve warm or at room temperature.
Notes
- This salad can be served warm or chilled.
- Feel free to add additional vegetables or feta cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg