Israeli Couscous, Tomato and Mozzarella Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My modifications to #116054. The Israeli couscous really makes this a wonderful salad. A small round pasta such as Pearl Pasta can also be substituted. Can be served right away, but best if refrigerated for a few hours. Great for using up tomatoes and basil from the garden. If using larger tomatoes, dice and drain prior to mixing. Ingredients:
2 cups fresh cherry tomatoes |
1 (8 ounce) container fresh perline mozzarella cheese |
2 tablespoons extra virgin olive oil |
1 teaspoon balsamic vinegar |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 garlic clove, crushed and minced |
1 (8 ounce) box israeli couscous |
1/4 cup chopped fresh basil |
basil leaves, for garnish |
Directions:
1. Halve cherry tomatoes.
2. In a large bowl combine the tomato, mozzarella, olive oil, vinegar, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes
3. Cook couscous according to directions.
4. Rinse Couscous with cold water until cool.
5. Toss Couscous and Basil with tomato and mozzarella mixture.
6. Garnish with whole basil leaves serve.
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