Ingredients
- 2 ¼ cups chicken broth
- 1 cup plum tomatoes, diced
- 1 bunch green onions, chopped
- ⅓ cup fresh basil, thinly sliced
- ½ cup olive oil
- ¼ cup balsamic vinegar
- ¼ teaspoon crushed red pepper
- 10 oz box couscous
Directions
Bring broth to boil; add couscous. Remove from heat, cover and let sit 4-5 minutes-NO LONGER. Transfer to large bowl, fluff with fork and cool. Mix all remaining together. Combine olive, peppers, and vinegar and pour over salad. Season with salt and pepper. Chill covered. |