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.
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.
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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.