Couscous And Cherry Tomato Salad With Basil

By á-174942

Ingredients

• 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
• Salt to taste
• Freshly-ground black pepper to taste
• 1 1/2 pints vine-ripened red and yellow cherry tomatoes
• 1/4 cup fresh basil leaves - (packed)

Details

Servings 1

Preparation

Step 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.

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.