Tomato Basil Couscous Salad Recipe
Enjoy a burst of freshness with our Tomato Basil Couscous Salad, mixing pearl couscous with ripe tomatoes, fragrant basil, and crisp almonds, drizzled in rich balsamic glaze.
Servings: 4 -6
Calories: 349kcal
Ingredients
- 1 cup uncooked pearl couscous
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1/4 teaspoon dried lemon peel
- 2 cups halved cherry tomatoes
- 1/4 cup roughly chopped raw walnuts
- 1/4 cup roughly chopped raw almonds
- 2 tablespoons chiffonade of basil basil leaves sliced thin
- 2 tablespoons balsamic glaze*
Instructions
- Cook the couscous according to package directions.
- Meanwhile, whisk the oil, salt, pepper, garlic powder, and lemon peel together in the bottom of a large bowl. Add the tomatoes and toss well.
- Once the couscous has finished cooking, rinse with cold water and set aside to cool to room temperature.
- When cool, add the couscous and nuts to the bowl and toss well to coat. Fold in the basil and drizzle the balsamic glaze over the top.
Notes
*You can purchase pre-made balsamic glaze, or you can make your own using my version in this Tomato, Basil, and Balsamic Chicken recipe.
Store your Pearl Couscous Salad in an airtight container in the refrigerator for up to 3 days for optimal freshness. This salad is best enjoyed cold or at room temperature.
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 43g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Sodium: 304mg | Potassium: 337mg | Fiber: 4g | Sugar: 4g | Vitamin A: 419IU | Vitamin C: 17mg | Calcium: 52mg | Iron: 2mg
