Tuscan Couscous with Lemon Basil Dressing

I used Israeli Couscous but this can be made with regular couscous If so then use 1 cup of water to cook

Cuisine: Italian

Main Ingredient: IsraeliCouscous

Category: Salad

Difficulty: 1/10

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Tuscan Couscous with Lemon Basil Dressing

Oven temp:
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1 1/4 cupwater
pinch of rock salt
3/4 - 1 cupIsraeli couscous
1/4 teaspoonlemon zest
2 tablespoonsfresh lemon juice
1 teaspoondried basil leaves; or 1 tablespoon chopped fresh
1/4 teaspoonsalt
1 clovegarlic; finely chopped
5 dropsred pepper sauce
1 15 ounce cancannellini beans; rinsed and drained
1/2 cupcucumber; unpeeled, chopped
1/4 cupgreen onions; sliced
1 cupgrape tomatoes; halved


1In a 1 quart saucepan, heat water to a boil. Add salt and couscous. Cover, reduce to a simmer and cook stirring occasionally for 8 to 10 minutes. Remove from heat and cool slightly.
2 In a small bowl, combine the dressing ingredients and mix well.
3 In a large bowl, gently toss the cooked couscous, beans, cucumbers and green onions. Pour the dressing over couscous mixture, gently toss to coat.
4 Add tomatoes and gently toss.
5 Serve warm or cold.
  • Tuscan Couscous with Lemon Basil Dressing

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