Tuscan Couscous Salad
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Tuscan Couscous Salad
| Wed, 07-30-2008 - 9:00am |
Tuscan Couscous Salad with Cherry Tomatoes, Cucumbers and Pine Nuts in Basil Vinaigrette

Serving: 4 to 6

1 1/2 cups couscous (orzo can be substituted)
3/4 cup cherry tomatoes, halved
1/2 English cucumber, cut into 1/4-inch dice
3 scallions, chopped
1/2 cup toasted pine nuts
3 tablespoons chopped basil
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper

Serving: 4 to 6
Cook couscous or orzo according to package directions. Transfer to a large bowl. Add the tomatoes, cucumber, scallions and pine nuts.
In a small bowl, combine the basil and vinegar and whisk in the olive oil. Pour the dressing over the pasta. Add the salt and pepper; toss. Adjust the seasoning with additional salt if needed.
In a small bowl, combine the basil and vinegar and whisk in the olive oil. Pour the dressing over the pasta. Add the salt and pepper; toss. Adjust the seasoning with additional salt if needed.



How do you think this would work with brown rice instead of the couscous/orzo?
Thanks Cathy!
I have both walnuts and pecans, so I can certainly try those instead of the sunflower seeds.
I think I just found dinner for myself -- it's fast food night for everyone else.
Nancy