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As the warm sun graces us with its presence, there’s no better way to celebrate the season than with vibrant, refreshing summer salads. These dishes not only offer a burst of flavor but are also a canvas for incorporating the freshest ingredients available. One standout recipe that embodies these summer vibes is the Refreshing Cold Tomato Basil Couscous Salad. This delightful dish is perfect for potlucks, outdoor gatherings, or even a light lunch on a sunny day.

Cold Tomato Basil Couscous Salad

Celebrate summer with the Refreshing Cold Tomato Basil Couscous Salad, a vibrant and nutritious dish perfect for any occasion. This colorful salad combines fluffy couscous with juicy tomatoes, crunchy cucumbers, and fragrant basil, all enhanced by a zesty vinaigrette. Ideal for potlucks or light lunches, this easy recipe showcases fresh ingredients and is sure to please. Enjoy a quick, healthy, and delicious way to cool off this season!
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Ingredients
  

1 cup couscous

1 1/4 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 red onion, finely chopped

1/2 cup fresh basil leaves, chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

Salt and pepper to taste

1 teaspoon garlic powder (optional)

1/4 teaspoon crushed red pepper flakes (optional)

Instructions
 

Prepare the Couscous: In a medium-sized saucepan, bring 1 1/4 cups of vegetable broth (or water) to a rolling boil. Remove the pan from heat, then stir in 1 cup of couscous. Cover the saucepan with a lid and allow it to sit for about 5 minutes for the couscous to absorb the liquid fully. After this time, use a fork to fluff the couscous, separating the grains, then let it cool completely.

    Chop the Vegetables: As the couscous cools, take the opportunity to prep your vegetables. Halve the cherry tomatoes, ensuring they are ready to pop with flavor, dice the cucumber into small pieces for crunch, and finely chop the red onion and fresh basil to release their fragrant oils.

      Make the Dressing: In a small mixing bowl, combine 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, and 1 tablespoon of lemon juice. Whisk these ingredients together until they are well combined. For extra flavor, add in 1 teaspoon of garlic powder and 1/4 teaspoon of crushed red pepper flakes (if desired). Season the dressing with salt and black pepper according to your taste preference.

        Combine Ingredients: In a large mixing bowl, combine the cooled couscous with the halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped basil, and crumbled feta cheese if you're using it. Gently mix these ingredients together, ensuring an even distribution.

          Add Dressing: Drizzle the prepared dressing over the couscous salad. Toss all the ingredients together thoroughly until everything is well-coated with the dressing.

            Chill: Cover the bowl with plastic wrap or a lid, and place it in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld beautifully.

              Serve: Serve the salad cold or at room temperature for a delightful burst of freshness. This vibrant and wholesome salad is perfect for outdoor picnics, summer barbecues, or as a light meal on its own.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour (including chilling time) | Serves 4.