Tomato Couscous Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
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1 1/4 cups vegetable broth

1 cup tomato couscous

1/2 pound thin asparagus spears, cut into 1-inch pieces

2 scallions, sliced

3 tablespoons Italian salad dressing, divided

1 cup halved cherry tomatoes

1/4 cup finely chopped fresh basil leaves


  1. Preheat oven to 400 degrees F. Lightly spray baking sheet with olive oil cooking spray; set aside.
  2. In a small pot, bring the broth to a boil. Stir in couscous. Remove from heat and cover. Let stand 5 minutes. Fluff with fork; set aside.
  3. Place asparagus and scallions on prepared baking sheet. Toss with 1 tablespoon salad dressing. Roast in preheated oven for 10 to 12 minutes.
  4. In a large bowl, combine cooked couscous, roasted vegetables, cherry tomatoes, basil, and remaining salad dressing. Toss to combine.
  5. Serve warm or at room temperature.
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