Couscous and Cherry Tomato Salad with Basil

[Guest guest]

Couscous and Cherry Tomato Salad with Basil

 

1 1/2 cups water

1 teaspoon salt

1 cup couscous

1 medium tomato

1 teaspoon Dijon mustard

2 teaspoons balsamic vinegar

2 tablespoons extra-virgin olive oil

1 1/2 pints red and yellow cherry tomatoes

1/4 cup packed fresh basil leaves  

 

In a 2-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

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 cherry tomatoes and tear basil leaves into bite-size pieces.

In a large bowl toss together couscous, dressing, cherry tomatoes, and basil and

season with salt and pepper.