Ingredients
Serves 4
- Coarse salt
- 1 cup Israeli couscous
- 8 ounces cherry tomatoes, small ones halved, large ones quartered
- 1/2 cup fresh small basil leaves, plus more for garnish
- 2 tablespoons minced shallots
- 3 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon freshly ground pepper
Description
Israeli Couscous Stands In For Pasta In This Lighter Version Of A Classic Summer Salad.
Martha Stewart
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