Herbed Israeli Couscous Salad with Tomato and Mozzarella
Posted: 08/26/2013
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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!
servings
Perfect for summer, this Israeli couscous salad with tomato, mozzarella, basil, and parsley is light and delicious. Serve it as a side dish or main course.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition Information
Serving: 1.5cups, Calories: 412kcal, Carbohydrates: 38g, Protein: 19g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Cholesterol: 45mg, Sodium: 662mg, Potassium: 317mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2274IU, Vitamin C: 27mg, Calcium: 335mg, Iron: 2mg
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.
Difficulty: Easy!
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Miss @ Miss in the Kitchen says
This salad looks so fresh and delicious!
leslie says
OH my ..it’s 9:30 am and I want is RIGHT NOW!!!! Bring and light and easy!!!
Barbara | Creative Culinary says
I never cared for couscous; it’s tinyness probably…but the first time I tried Israeli or Pearl couscous I was in love and your salad is a good idea of why. It looks and sounds great.
Sarah K. @ The Pajama Chef says
sounds fantastic! i love israeli couscous.
Jersey Girl Cooks says
Great combination. I like anything with tomato mozarella and fresh herbs. Fun virtual party!
Brenda @ a farmgirl's dabbles says
I love Israeli couscous, and now you have me searching out the whole wheat kind, yay! Great salad, so perfect for sweet Aggie’s baby shower.
Aggie says
I can’t wait to meet you in real life! Your words truly warmed my heart, I’m so glad we met “virtually” when we did, feels kinda just like yesterday, but really it’s almost 2 babies later lol!
I have a container of whole wheat Israeli cous cous in my pantry! This is my kinda eating that’s for sure! And heck yea it = Italian! :)
Cassie | Bake Your Day says
Perfect shower dish!! I have been craving Israeli couscous lately too. I have to make this!
Cookin Canuck says
What a gorgeous salad! I don’t cook with Israeli couscous often enough, and this is one that I know my family would love. And your description of Aggie was spot-on…she’s an amazing person.
Suzanne says
I love Israeli couscous – the little pearls just pop in your mouth. Great looking combination of flavors!
Bree (Skinny Mommy) says
I love Aggie ‘s site too! What a great idea and this dish looks easy and summery=perfect combo!