In a large mixing bowl, combine the dry couscous with salt and olive oil. Carefully pour in two cups of boiling water, ensuring the couscous is fully submerged. Give it a quick stir, then cover the bowl tightly with a lid or plate to allow the couscous to steam. Let it sit undisturbed for about 7 minutes.

While the couscous steams, prepare the vegetables. Slice the cherry tomatoes in half, finely chop the scallions, and chiffonade the basil. Set aside. In a small bowl, whisk together the balsamic vinegar and olive oil until well blended.

After 7 minutes, uncover the couscous and fluff it gently with a fork to separate the grains. Add the prepared tomatoes, scallions, and basil to the bowl. Drizzle the balsamic dressing over the mixture and toss everything together until well combined.

Serve as a flavorful side dish alongside your favorite protein, or enhance it into a more filling meal by topping with crumbled feta cheese. Enjoy warm or at room temperature.