Betty's Tomato and Basil Couscous

Bettyskitchen's picture

Apr. 17, 2013

In this video, Betty demonstrates how to make Tomato and Basil Couscous. This dish can be used as a complete lunch or as a side dish at dinner.


Boiling water 1 1/4 Cup (20 tbs)
Uncooked couscous 1 1/4 Cup (20 tbs)
Chopped fresh basil 2 Cup (32 tbs) (1
Chopped red onion 1/3 Cup (5.33 tbs) (purple onion)
Crisp bacon slices 3 , crumbled
Fresh tomato 2 Medium , chopped (peel or seed them if desired)
Apple cider vinegar 1/4 Cup (4 tbs)
Extra virgin olive oil 2 Tablespoon
Ground sea salt 1/4 Teaspoon , freshly ground
Freshly ground black peppercorn 1/4 Teaspoon



1. In a large bowl, mix together couscous and boiling water. Cover with lid and let it sit for 5 minutes.

2. Uncover, fluff with a fork and add basil, onion, bacon, and chopped tomatoes. Toss and set aside.

3. For dressing, in a jar, combine apple cider vinegar, olive oil, salt, and pepper. Put the lid on and shake vigorously.

4. Drizzle dressing over couscous mixture and toss lightly. Cover with plastic wrap and refrigerate for at least 2 for flavor to mingle.


5. Serve chilled and enjoy!

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 253Calories from Fat 53

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat %

Trans Fat 0 g


Sodium 90 mg3.75%

Total Carbohydrates 42 g14%

Dietary Fiber 3 g12%

Sugars 1 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet