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The salad of couscous with tomato and basil is a simple yet extremely tasty dish, perfect for hot and sunny days. This recipe combines the fresh and aromatic flavors of tomatoes, basil, and couscous, creating an explosion of flavors in your mouth. It is a light and nutritious option, ideal as a main course or as a side dish to accompany heartier meals. Alternatively, you can try the recipe for couscous with spinach and feta. Let’s discover together how to prepare the couscous with tomato and basil and how to make the best use of its ingredients.
Key ingredients
The Couscous
Couscous is a fundamental ingredient in this recipe. It is a pasta made from durum wheat semolina, originally from North Africa, presented in the form of small grains. Its neutral flavor makes it a perfect vehicle to absorb the flavors of the other ingredients, making it a key element for creating a balanced and tasty salad.
The tomatoes
The tomatoes are the other star of this salad. The choice of using fresh, seasonal tomatoes is essential to achieve an optimal result. Tomatoes bring freshness, acidity, and crunchiness, perfectly balancing the softness of the couscous.
The basil
Basil is the aromatic herb that gives the final touch to this salad. Its green and fragrant leaves add an intense and unmistakable aroma, enhancing all the other ingredients.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic chopped
- 420 g chicken broth low-fat and reduced sodium
- 1 ½ cups couscous
- 2 cups tomato chopped
- ⅓ cup basil fresh, sliced thinly
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 1 tablespoon extra virgin olive oil
- ¼ cup feta cheese crumbled
Instructions
Cooking the Couscous
- The first step is cooking the couscous. Start by heating the extra virgin olive oil in a microwave-safe bowl.
- Add the chopped garlic and heat everything for 45 seconds, until the garlic starts to release its aroma.
- Then, pour in low-fat, low-sodium chicken broth and bring to a boil.
- Add the couscous, cover, and let it rest for 5 minutes until all the liquid is absorbed.
- Finally, fluff the couscous with a fork to get a soft and uniform texture.
Prepare Other Ingredients
- While the couscous cooks, prepare the other ingredients. Wash and dice the fresh tomatoes.
- Wash and slice the fresh basil. Add the balsamic vinegar, salt, and ground black pepper.
Prepare the Salad
- Once the couscous is ready, transfer it to a large bowl.
- Add the tomatoes, basil, balsamic vinegar, salt, and pepper.
- Gently mix all ingredients to combine well.
- Finally, drizzle with extra virgin olive oil and sprinkle with crumbled feta cheese.
Notes
Variations and Personalizations
This recipe can be easily adapted to your tastes and needs. You can add other ingredients like olives, peppers, cucumbers, or red onion to further enrich the dish. You can also replace couscous with other whole grains such as quinoa or farro for an even more nutritious version. If you prefer a more substantial salad, add proteins like chicken, shrimp, or chickpeas.Valori nutrizionali
Nutritional benefits
This couscous salad with tomato and basil is a nutritious and healthy dish. Couscous provides complex carbohydrates, fiber, and a good amount of protein. Tomatoes are rich in vitamins, minerals, and antioxidants, while basil offers valuable health-beneficial compounds. Additionally, extra virgin olive oil and feta cheese add healthy fats and calcium.
Tips for a perfect Couscous salad
- Use high-quality couscous to achieve the perfect texture.
- Choose ripe and flavorful tomatoes to enhance the salad’s taste.
- Don’t overdo the balsamic vinegar to avoid the dish becoming too acidic.
- Add the basil only at the end to preserve its aroma and color.
- Let the salad rest for a few minutes before serving so all the flavors blend harmoniously.
When to serve Couscous salad
This couscous salad is perfect for a variety of occasions:
- As a light main dish for summer lunch or dinner
- As a fresh and nutritious side dish to accompany heartier meals
- As a healthy and tasty snack to take to the beach or on a picnic
- As a vegetarian or vegan option to enrich a buffet or banquet
Storage
The couscous salad with tomato and basil keeps well in the refrigerator for 2-3 days. It is advisable to store it in an airtight container to preserve freshness. Avoid dressing it too far in advance to prevent the ingredients from becoming too soft. Before serving, you can refresh it by adding a drizzle of extra virgin olive oil and a few fresh basil leaves.
