Ingredients

  • 2 ¼ cups chicken broth
  • 1 cup plum tomatoes, diced
  • 1 bunch green onions, chopped
  • 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.

Source

Servings/Yield