- 2 1/4 cups canned chicken broth
- 1 10-ounce box couscous
- 1 cup chopped green onions
- 1 cup (generous) diced seeded plum tomatoes
- 1/3 cup thinly sliced fresh basil
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 teaspoon dried crushed red pepper
- Cherry tomatoes, halved
- Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.
- Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with cherry tomatoes.