 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup | broth, vegetable, organic | 1 1/4 | ounces | couscous | 1/2 | large | green onions | 1/3 | Italian tomato | Roma Tomatoes, red, ripe, raw, November thru May average | 2/3 | tablespoon | basil, fresh | 2/3 | tablespoon | olive oil, extra virgin | 2/3 | tablespoon | red wine vinegar | 1/8 | dash | Crushed Red Pepper Flakes, Dried | 1 | dash | salt | 1/3 | dash | black pepper | 1/3 | Italian tomato | Cherry Tomatoes |
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Steps
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Sequence
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Step
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| 1 | In a saucepan, bring broth to a boil; add couscous. Cover and remove from the heat; let stand for 5 minutes. Transfer to a large bowl; fluff with a fork and cool. | 2 | Add onions, tomatoes, basil, oil, vinegar, pepper flakes, salt and pepper; mix well. Cover and refrigerate until chilled. Garnish with tomatoes. |
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