Fresh Mozzarella, Tomato, and Basil Couscous Salad
A lovely light salad from Cooking Light! You’re used to seeing the cheese/tomato/basil combination, but have you had it with couscous before? Delicious! Prep time includes marinating.
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INGREDIENTS
Nutrition- 2cups diced tomatoes
- 3⁄4
- 3tablespoons minced shallots
- 2teaspoons extra virgin olive oil
- 1⁄4teaspoon lemon juice (white balsamic or champagne vinegar okay) or 1/4 teaspoon balsamic vinegar (white balsamic or champagne vinegar okay)
- 1⁄2
- 1⁄4
- 1
- 1 1⁄4cups water
- 1cup uncooked couscous
- 1⁄4cup chopped fresh basil
-
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DIRECTIONS
- In a large bowl combine the tomato, mozzarella, shallots, olive oil, lemon juice, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes.
- In a saucepan bring the water to a boil and gradually stir in the couscous; remove from the stove, cover, and set aside for 5 minutes.
- With a fork, fluff the couscous then let cool.
- Add the cooled couscous and chopped basil to the tomato mixture in the bowl and toss.
- Garnish with whole basil leaves and serve.
- Note: part-skim mozzarella cheese can be substituted.
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