Israeli Couscous Salad
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.
Servings: 4
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
Dressing:
- 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.1 cup pearl couscous, uncooked
- In a small bowl or measuring cup, whisk dressing ingredients: olive oil, balsamic vinegar, salt and pepper.2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, ½ teaspoon kosher salt, ¼ teaspoon coarsely ground black pepper
- Add mozzarella, tomatoes, parsley, basil, and onion to couscous. Stir to combine. Add dressing, stirring to coat.8 oz. fresh mozzarella balls, halved, 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
- Best served immediately.
Video
Notes
- Pearl couscous is another name for Israeli couscous. Italian parsley is also known as flat leaf parsley.
- Mozzarella: 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.
- 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
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
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