I used the basil, tomatoes and green onions to make a salad:
Couscous Salad with Vinaigrette
adapted from Southern Living
1 ¼ cups water
1 ¼ cups couscous
¼ cup vinegar*
2 Tbs olive oil
¼ tsp freshly ground black pepper
½ tsp salt
1 tsp sugar
2 cups diced tomatoes
1 cup chopped basil
1/3 cup diced sweet onion or green onion (if you use green, use mostly the white part and not as much green)
Bring water to a boil. Add couscous, stir, remove from heat, and let it set covered for 5 minutes. Fluff with a fork, transfer to a medium to large sized bowl and cool in fridge until it’s no longer hot, about 10 minutes.
While the couscous is cooling, prepare vegetables and set aside. Prepare vinaigrette by whisking together vinegar through sugar. Toss couscous, dressing and remaining ingredients and chill or serve.
AH note: If you plan to make this ahead, I recommend holding off on chopping and adding the basil until you are close to serving. The basil gets a little brown overnight.
*champagne, white balsamic, white, sherry, etc or a mixture