Couscous with Tomatoes

Quickly-cooked couscous is tossed with the tried-and-true combination of tomato and basil in this hot (or cold) salad.

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Ingredients
  • 2 cups water
  • 3 oz Israeli couscous
  • 2 cups tomatoes chopped
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 2 Tbsp orange juice
  • 1/2 cup flat leaf parsley chopped
  • 2 Tbsp fresh mint chopped
  • 1 scallion finely chopped
  • 2 cloves garlic minced
  • crushed red pepper flakes to taste
Instructions
  1. Bring the water to a boil.
  2. Add the couscous and salt.
  3. Return to a boil and cook for 10-12 minutes, or until al dente. Drain the excess water and set aside.
  4. Meanwhile, combine the remaining ingredients, except the tomatoes, and whisk to combine. Pour the dressing mixture over the couscous. Add the tomatoes and gently toss to combine.
  5. Allow the couscous to sit for a few minutes to let the flavors to combine.
  6. Serve warm.

Source : allrecipes.com

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