Recipe courtesy of Gourmet Magazine

Couscous and Cherry Tomato Salad with Basil

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  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
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1 1/2 cups water

1 teaspoon salt

1 cup couscous

1 medium vine-ripened tomato

1 teaspoon Dijon mustard

2 teaspoons balsamic vinegar

2 tablespoons extra-virgin olive oil

1 1/2 pints vine-ripened red and yellow cherry tomatoes (about 2/3 pound)

1/4 cup packed fresh basil leaves


  1. 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.
  2. 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.