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couscous salad with tomatoes | by Amber Karnes
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couscous salad with tomatoes

1 cup uncooked Israeli couscous

8 oz cherry tomatoes

1/2 cup basil plus more for garnish

2 tbsp. shallots

2 tbsp. balsamic vinegar

1 tbsp. olive oil

fresh ground pepper


Cook the couscous just like pasta. You can tell when it's done by biting it, should be al dente.


Stir in remaining ingredients. Let sit at least 15 minutes (up to an hour).


Garnish with basil and serve. Yummy as a cold salad too.


For each of four servings, this is the equivalent of 4 weight watchers points, if that interests you.

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Taken on June 20, 2008