Tomato-Basil Couscous Salad

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This is a repeat recipe but this time made with Israeli Couscous ( from TJ's) and the larger pearls of couscous we thought made a huge difference! Also the original recipe suggested serving over a bed of lettuce which we didn't bother with.


1 cup (dry-make per instructions) cooked couscous (look for Israeli or TJ's whole-wheat)
1 tomato, chopped -we used a pint of cherry tomatoes cut in half
1 can chickpeas, drained and rinsed
4 scallions, chopped
1 T extra-virgin olive oil
2 tablespoon fresh lemon juice
1 small bunch chopped fresh basil
Combine the couscous, tomato, chickpeas, scallions, oil, lemon juice, and basil in a bowl.Great served warm or chilled.

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