Ingredients for Balsamic Tomato Couscous
- 1 3/4 cups vegetable broth
- 1 teaspoon dried basil
- 1 clove garlic, minced
- 1 1/2 cups couscous
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon ground black pepper
- 1 1/2 cups cherry or grape tomatoes, halved
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How to Make Balsamic Tomato Couscous
- In a medium saucepan, bring the broth to a boil.
- Add the minced garlic and chopped basil to the boiling broth. Stir to combine.
- Stir in the couscous, bring back to a boil, then remove from heat. Cover the pan tightly.
- Let the couscous sit, covered, for 5-10 minutes, or until all the liquid is absorbed and the couscous is fluffy.
- While the couscous is resting, halve the cherry or grape tomatoes.
- In a small bowl, whisk together the balsamic vinegar, olive oil, and black pepper.
- Add the halved tomatoes to the balsamic vinaigrette and gently toss to coat.
- Once the couscous is cooked, fluff it with a fork. Add the tomato mixture and stir gently to combine.
- Serve the Balsamic Tomato Couscous warm or cold. Garnish with extra basil (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
1g
Carbs
9g
