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Couscous Salad with Tomato and Basil

"This is a super-easy, great tasting salad that can be served hot or cold. The balsamic vinegar and feta add great flavor. You can also add chopped chicken breasts to make it a complete meal."

Ingredients :

• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 (14.5 ounce) can fat-free, reduced-sodium chicken broth
• 1 1/2 cups couscous
• 2 cups chopped tomato
• 1/3 cup thinly sliced fresh basil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1/4 cup crumbled feta cheese

Instructions :

Prep : 15M	Cook : 6M	Ready in : 25M

• Mix 1 tablespoon olive oil and garlic in a large microwave-safe bowl; heat on high until fragrant, about 45 seconds. Add chicken broth and heat on high until simmering, about 4 minutes. Gradually stir in couscous. Cover and let stand until liquid is absorbed, about 5 minutes. Fluff couscous with a fork.
• Stir tomato, basil, vinegar, salt, and black pepper into couscous; drizzle with remaining 1 tablespoon olive oil and sprinkle with feta cheese.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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