Balsamic Tomato Couscous Recipe

Ingredients for Balsamic Tomato Couscous

• Vegetable Broth
• Dried Basil
• 1 clove garlic, minced
• 1 cup couscous
• 2 tablespoons balsamic vinegar
• Olive Oil
• Ground Pepper
• 1 pint cherry or grape tomatoes, halved

How to Make Balsamic Tomato Couscous

1. In a medium saucepan, bring the broth to a boil.
2. Add the minced garlic and chopped basil to the boiling broth. Stir to combine.
3. Stir in the couscous, bring back to a boil, then remove from heat. Cover the pan tightly.
4. Let the couscous sit, covered, for 5-10 minutes, or until all the liquid is absorbed and the couscous is fluffy.
5. While the couscous is resting, halve the cherry or grape tomatoes.
6. In a small bowl, whisk together the balsamic vinegar, olive oil, and black pepper.
7. Add the halved tomatoes to the balsamic vinaigrette and gently toss to coat.
8. Once the couscous is cooked, fluff it with a fork. Add the tomato mixture and stir gently to combine.
9. Serve the Balsamic Tomato Couscous warm or cold. Garnish with extra basil (optional).