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Categories:Viewed: 3 - Published at: a year ago
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
- 1 1/2 pints vine-ripened red and yellow cherry tomatoes (about 2/3 pound)
- 1/4 cup packed fresh basil leaves
Method
- 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.
