Tomato Basil Couscous Salad Recipe
User Reviews
4.1
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 -6
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Calories
349 kcal
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Course
Salad
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Cuisine
Mediterranean
Tomato Basil Couscous Salad Recipe
Description
The Tomato Basil Couscous Salad Recipe combines cooked pearl couscous with halved cherry tomatoes, chopped walnuts and almonds, and thinly sliced basil leaves. The couscous is first prepared according to package directions and cooled. Meanwhile, a dressing made with olive oil, garlic powder, salt, black pepper, and dried lemon peel is whisked together and tossed with the tomatoes. Once the couscous is cool, it is mixed with the nut mixture and folded with basil before finishing with a balsamic glaze drizzle. The salad balances the couscous's soft texture with crunchy nuts and fresh herb notes, and its tangy-sweet dressing provides depth to the fresh ingredients.
This salad works well served cold or at room temperature and is a good side option for grilled meats or as a light lunch. Its mixture of textures and vibrant flavors makes it appealing without needing heavy sauces or proteins.
To keep the salad fresh, store it in an airtight container in the refrigerator for up to three days. The use of pre-made or homemade balsamic glaze adds flexibility depending on availability or preference.
Ingredients
- 1 cup pearl couscous uncooked
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt sea salt
- 1/4 teaspoon black pepper freshly ground
- 1/8 teaspoon garlic powder
- 1/4 teaspoon dried lemon peel
- 2 cups cherry tomato halved
- 1/4 cup walnuts raw, roughly chopped
- 1/4 cup almond roughly chopped, raw
- 2 tablespoons basil basil leaves sliced thin, chiffonade
- 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 use store-bought balsamic glaze or make your own if preferred.
- Store leftovers in an airtight container refrigerated up to 3 days for best freshness.
- This salad is best served cold or at room temperature for optimal flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 349kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.003g | 0% |
| Sodium | 304mg | 13% |
| Potassium | 337mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 419IU | 8% |
| Vitamin C | 17mg | 19% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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