Israeli Couscous and Grape Tomato Salad

I bought a basil plant a few weeks ago when I made my Summer Vegetable Pie, and later I realized that I needed to use all my fresh basil on some new recipes. I saw this original recipe in my June issue of Bon Appetit. With a few tweaks here and there I had a lighter couscous salad that screamed summer. It’s super easy to boot!

For my Israeli Couscous and Grape Tomato Salad you need: 1 cup of whole wheat Israeli Couscous, 1 1/4 cups of water, 10 ounces of grape tomatoes, 1/2 cup of fresh basil, 2 tablespoons of minced shallots, 3 tablespoons of balsamic vinegar, 1 tablespoon of olive oil (not pictured), 1 1/2 teaspoons of kosher salt (plus more for couscous water), and 3/4 teaspoon of black pepper.

Begin by adding 1 1/4 cups of water and a sprinkle of kosher salt to a pot. Bring to a boil. When boiling add 1 cup of Israeli Couscous and reduce to a simmer. Cover and continue to simmer for 8-10 minutes, or until all the liquid is absorbed. (Stir occasionally.)

While the couscous cooks, wash and thoroughly dry the tomatoes. Then slice the tomatoes in half lengthwise, slicing any large ones into quarters.

Next, mince 2 tablespoons of shallots.

Finally, chiffonade 1/2 cup of fresh basil leaves.

Throw the tomatoes, shallots, and basil into a bowl.

Pour the cooked couscous in with the vegetables and combine with the 1 1/2 teaspoons of kosher salt, 3/4 teaspoon of black pepper, and 1 tablespoon of olive oil. Toss to mix.

Finally add 3 tablespoons of balsamic vinegar, stirring to combine.

Garnish with fresh basil and serve.

This is such a perfect summer side dish that can be served warm or cold! We had it along with my Instant Seduction Pork Chops, but I think it would also pair well with chicken or steak also. Make it soon, it comes together fast so you have no excuse not to!

Israeli Couscous and Grape Tomato Salad
Adapted from June 2012 Bon Appetit Magazine
Serves 4

1 cup whole wheat Israeli Couscous
1 1/4 cups water
10 oz. grape tomatoes
1/2 cup fresh basil leaves
2 Tbsp. minced shallots
3 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 1/2 tsp. kosher salt (plus extra for couscous water)
3/4 tsp. of black pepper

Begin by adding 1 1/4 cups of water and a sprinkle of kosher salt to a pot. Bring to a boil. Once boiling add 1 cup of couscous and reduce to a simmer. Cover and allow to simmer (stirring occasionally) for 8-10 minutes, or until all the liquid is absorbed.

While the couscous cooks wash and dry the tomatoes. Then slice the tomatoes in half lengthwise, slicing any large ones into quarters. Once the tomatoes are sliced, mince up 2 Tbsp. of shallots, and chiffonade 1/2 cup of fresh basil. Combine the tomatoes, shallots, and basil in a mixing bowl. Pour the couscous on top of the vegetables along with the 1 1/2 tsp. of kosher salt, 3/4 tsp. of black pepper, and 1 Tbsp. of olive oil. Toss to mix. Finally, add the 3 Tbsp. of balsamic vinegar and stir to combine.

Garnish with fresh basil and serve.

Enjoy!

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2 Comments

Filed under balsamic, couscous, easy, food, healthy, israeli couscous, lightened up, quick, recipe, summer, tomato, vegetable

2 responses to “Israeli Couscous and Grape Tomato Salad

  1. Chelsea Eats Treats

    Yum this looks right up my alley 🙂 I love foods like this!

  2. Such a simple recipe and it looks delicious! I love how you have the play by play pics!

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