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Embark on a culinary journey to the sun-soaked shores of the Mediterranean with our vibrant Tomato Basil Couscous Salad. This dish embodies the essence of Mediterranean cuisine, showcasing an array of fresh vegetables and aromatic herbs that dance together in a colorful presentation. Not only is it a feast for the eyes, but it also nourishes the body, making it a perfect choice for a light lunch, a refreshing side dish at dinner, or a picnic favorite that will impress your friends and family.

Tomato Basil Couscous Salad

Discover the delightful flavors of the Mediterranean with this easy Tomato Basil Couscous Salad. Bursting with fresh vegetables and aromatic herbs, it's perfect for a light lunch or as a colorful side dish at gatherings. Couscous serves as a fluffy, versatile base that absorbs the vibrant dressing beautifully. Packed with nutrients and simple to prepare, this salad can be customized to suit your taste. Enjoy a refreshing and healthy explosion of flavor with every bite.
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Ingredients
  

1 cup couscous

1 1/4 cups vegetable broth or water

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1/2 cup fresh basil leaves, chopped

1/4 cup feta cheese, crumbled (optional)

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon freshly squeezed lemon juice

Salt and freshly cracked black pepper to taste

Instructions
 

Cook the Couscous: In a medium saucepan, bring 1 1/4 cups of vegetable broth or water to a vigorous boil. Once boiling, stir in the couscous. Cover the saucepan with a lid, remove it from heat, and let it sit for about 5 minutes, allowing the couscous to absorb all the liquid. Afterward, use a fork to fluff the couscous gently and set it aside to cool completely.

    Prepare the Vegetables: While the couscous is cooling, wash and chop your vegetables. Slice the cherry tomatoes in half, dice the cucumber and red bell pepper, and finely chop the red onion.

      Combine Ingredients: In a large mixing bowl, combine the cooled couscous, halved cherry tomatoes, diced cucumber, red bell pepper, finely chopped red onion, and the freshly chopped basil leaves. Stir gently to combine all the ingredients uniformly.

        Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, freshly squeezed lemon juice, and a pinch of salt and pepper. Whisk until the dressing is well blended and emulsified.

          Mix the Salad: Drizzle the prepared dressing over the couscous salad. Using a large spoon or spatula, gently toss all the ingredients together until each component is evenly coated with the dressing. Taste the salad and adjust the seasoning with additional salt and pepper if necessary.

            Incorporate Feta: If you are using feta cheese, sprinkle the crumbled feta on top of the salad. Carefully fold it into the mixture without breaking the cheese too much.

              Chill and Serve: For the best flavor, cover the salad with plastic wrap and let it chill in the refrigerator for at least 30 minutes, allowing the flavors to meld. This salad can be served cold or at room temperature, making it perfect for any occasion.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                  - Presentation Tips: Serve the salad in individual bowls or on a large platter, garnished with additional basil leaves and a few whole cherry tomatoes for a pop of color. A light drizzle of olive oil on top before serving can enhance the dish's visual appeal.