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Saturday, June 18, 2005 

Tomato, Basil and Couscous Salad

This is a summertime favorite of mine. It goes fantastic with grilled foods, the Balsamic vinegar really adds a zest to the Couscous. It's best made a few hours in advance and put into the Fridge to let it cool. That allows the flavors to meld together a bit more. It's even better the next day.

Tomato, Basil and Couscous Salad

2 ¼ Cups Canned Chicken Broth
1 - 10oz box Couscous

1 Cup Chopped Green Onions
1 Cup (generous) Diced, Seeded Plum Tomatoes
1/3 cup Thinly Sliced Fresh Basil
½ Cup Extra Virgin Olive Oil
¼ Cup Balsamic Vinegar
¼ Teaspoon Dried Crushed Red Pepper
Cherry Tomatoes, Halved

Bring broth to a boil in a medium saucepan. Add Couscous. Remove from Heat. Cover; let stand 5 minutes. Transfer to a large bowl. Fluff with fork, cool.

Mix all ingredients except cherry tomatoes into Couscous. Season with salt & pepper. (Can be made a day ahead, chill)

Garnish with cherry tomatoes.

mmmm...that looks really good. I think I'm going to try it later

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