Herbed Israeli Couscous Salad with Tomato and Mozzarella
This Israeli Couscous Salad with tomato and mozzarella is full of fresh herbs. It is a fantastic side dish for any great meal, or it could stand alone as a lunch.
Today we’re celebrating Aggie of Aggie’s Kitchen and the little man she’s cooking up in her belly. I just love Aggie. As one of the first bloggers I “met” online, and one of the first to welcome me into the blogging community, she holds a special place in my heart. She had faith in me as a blogger before I did!
I’m so excited to be participating in her surprise virtual baby shower today. Surprise, Aggie! I hope you’re wrapped in love today — you mean so much to all of us and we’re so very happy for you and your family.
We’re throwing Aggie an Italian themed baby shower. So technically I guess Israeli couscous is, umm…Israeli and not Italian…but it’s pasta. Pasta = Italian. Just go with the flow, okay? You could actually make this salad with any pasta that you like. It would be fantastic with normal couscous or orzo.
This couscous salad encompasses some of the best flavors of summer: flavorful herbs, fresh mozzarella, balsamic vinegar, and juicy tomatoes. The whole wheat Israeli couscous gives a perfect nutty flavor and bit of chewy texture. I think you’ll love it!
It’s a perfect way to use your summer herbs. If you want to go with all basil, this couscous salad would be reminiscent of a caprese salad. I love caprese dishes so much, don’t you? Have you tried this hot caprese dip, or chicken caprese quinoa bake? So delicious! Oops, got a little sidetracked there.
In this herbed Israeli couscous salad, I also use lots of Italian flat leaf parsley, in addition to basil, because I love parsley’s fresh flavor.
Hope you enjoy this Italian style couscous salad with tomatoes and fresh mozzarella!
Craving more summer-worthy salads? Try:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1 cup pearl couscous, uncooked (3 cups cooked)
- 8 oz. fresh mozzarella balls, halved (see note)
- 1 cup (heaping) halved grape tomatoes
- 1 cup loosely packed fresh Italian parsley, roughly chopped
- 1 cup loosely packed fresh basil, roughly chopped
- 2 tablespoons finely chopped red onion
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (dark or white, your choice)
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- Cook couscous according to package directions. Transfer to a bowl and let cool. To cool the couscous more quickly, spread it out on a tray or large platter.
- In a small bowl or measuring cup, whisk dressing ingredients: olive oil, balsamic vinegar, salt and pepper.
- Add mozzarella, tomatoes, parsley, basil, and onion to couscous. Stir to combine. Add dressing, stirring to coat.
- Best served immediately.
- Pearl couscous is another name for Israeli couscous.
- If desired, substitute mozzarella pearls (you won't need to halve them) or buy a log of fresh mozzarella and cut it into small pieces.
- Italian parsley is also known as flat leaf parsley.
- Make Ahead Tip: If you refrigerate the salad to serve later, add the basil and the dressing right before serving. If you have leftover salad, it can be refrigerated up to 3 days but the couscous will absorb some of the dressing. To refresh the salad, add more olive oil and vinegar, as needed.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: No complaints from hubby.
Changes I would make: None are necessary but feel free to play around with different herbs.
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