Recipe courtesy of Gourmet Magazine
Show: Cooking Live
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Total:
25 min
Prep:
10 min
Cook:
15 min

Ingredients

Directions

In a 3-quart saucepan bring water and salt to a boil and stir in couscous. Immediately remove pan from heat and let couscous stand, covered, 5 minutes.

Cut medium tomato into quarters and in a blender puree with mustard and vinegar until smooth. With motor running add oil in a slow stream. Season dressing with salt and pepper. Halve the cherry tomatoes and toss them with the couscous and torn basil leaves. Dress with the vinaigrette and serve.

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