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Once your couscous is cooked, it’s crucial to cool it down efficiently to prepare your Chilled Tomato Basil Couscous Bowls. Cooling the couscous not only helps prevent clumping but also allows the grains to absorb flavors from the dressing and vegetables. To cool the couscous quickly, you can spread it out on a large baking sheet and let it sit at room temperature for about 10-15 minutes. Alternatively, you can place the baking sheet in the refrigerator for an even faster cooling method. Just be sure to stir it occasionally to promote even cooling.

Chilled Tomato Basil Couscous Bowls

Discover the ultimate summer dish with Chilled Tomato Basil Couscous Bowls! Bursting with fresh cherry tomatoes, crisp cucumber, aromatic basil, and fluffy couscous, this recipe is a celebration of vibrant flavors. Perfect for lunch, dinner, or potlucks, these bowls are versatile and easy to customize for any occasion. Packed with nutrients and light enough to enjoy during warm days, they’re a delicious way to embrace healthy eating while keeping mealtime fun.
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Ingredients
  

1 cup couscous

1 ¼ cups vegetable broth

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ cup red onion, finely chopped

½ cup fresh basil leaves, chopped

¼ cup feta cheese, crumbled

3 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 clove garlic, minced

Salt and freshly ground black pepper to taste

Optional: Sliced avocado for garnish

Instructions
 

Prepare the couscous: In a medium saucepan, bring the vegetable broth to a vigorous boil. Once boiling, remove the pan from heat and stir in the couscous until fully submerged. Cover the saucepan with a lid and let it sit undisturbed for 5 minutes. After 5 minutes, use a fork to fluff the couscous gently, ensuring all grains are separated.

    Cool the couscous: Transfer the fluffed couscous into a large mixing bowl, spreading it evenly to allow it to cool. For quicker results, you can place the bowl in the refrigerator for about 10-15 minutes.

      Combine the vegetables: In a separate mixing bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, and freshly chopped basil. Toss gently to mix the flavors.

        Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, salt, and freshly ground black pepper. Taste the dressing and adjust the seasoning as necessary.

          Mix it all together: Once the couscous has cooled, gently fold the vegetable mixture into the couscous. Drizzle the prepared dressing over the top and mix everything together until well combined. If desired, gently fold in the sliced avocado to add creaminess.

            Serve: Spoon generous portions of the chilled couscous mixture into bowls. Top each serving with crumbled feta cheese and garnish with additional basil leaves for a pop of color.

              Chill if needed: For an even cooler dish, return the prepared bowls to the refrigerator and chill for an additional 30 minutes before serving.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Serve the couscous bowls on a wooden board for a rustic appeal, and add a sprinkle of pepper on top for visual contrast. Optionally, include a lemon wedge on each plate for a refreshing touch.