Couscous And Cherry Tomato Salad With Basil

Recipe Ingredients

1 1/2 cups	355ml	Water
1 teaspoon	5ml	Salt
1 cup	237ml	Couscous
1 cup	62g / 2.2oz	Vine-ripened tomato (medium)
1 teaspoon	5ml	Dijon mustard
2 teaspoons	10ml	Balsamic vinegar
2 tablespoons	30ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2		Vine-ripened red and yellow cherry tomatoe
1/4 cup	10g / 0.4oz	Fresh basil leaves - (packed)

Recipe Instructions

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.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9382) - from the TV FOOD - NETWORK

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