Fresh Mozzarella, Tomato, and Basil Couscous Salad

Fresh Mozzarella, Tomato, and Basil Couscous Salad

Time: 45 mins


  • 2 cups diced tomatoes
  • 3/4 cup diced fresh mozzarella cheese (about 3 ounces)
  • 3 tablespoons minced shallots
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon lemon juice (white balsamic or champagne vinegar okay) or 1/4 teaspoon balsamic vinegar (white balsamic or champagne vinegar okay)
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon fresh ground black pepper or 1/4 teaspoon tricolor pepper, to taste
  • 1 garlic clove, crushed and minced
  • 1 1/4 cups water
  • 1 cup uncooked couscous
  • 1/4 cup chopped fresh basil
  • basil leaves, for garnish (optional)


  • 1 In a large bowl combine the tomato, mozzarella, shallots, olive oil, lemon juice, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes.
  • 2 In a saucepan bring the water to a boil and gradually stir in the couscous; remove from the stove, cover, and set aside for 5 minutes.
  • 3 With a fork, fluff the couscous then let cool.
  • 4 Add the cooled couscous and chopped basil to the tomato mixture in the bowl and toss.
  • 5 Garnish with whole basil leaves and serve.
  • 6 Note: part-skim mozzarella cheese can be substituted.
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