- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 (14.5 ounce) can fat-free, reduced-sodium chicken broth
- 1 1/2 cups couscous
- 2 cups chopped tomato
- 1/3 cup thinly sliced fresh basil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1/4 cup crumbled feta cheese
- 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.
- Stir tomato, basil, vinegar, salt, and black pepper into couscous; drizzle with remaining 1 tablespoon olive oil and sprinkle with feta cheese.
04/18/2018
recipepes.com
Couscous Salad with Tomato and Basil, recipe
PT15M
PT1H
5
455 calories