Ingredients
Scale
1 cup Israeli couscous
2 cups water
1 1/2 cups cherry tomatoes, halved
1 cup peeled and chopped cucumber
200g fresh mozzarella, cubed
dozen fresh basil leaves, chopped
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tbsp balsamic glaze
1/2 tsp salt
1/4 tsp black pepper
Instructions
Bring water to boil in saucepan. Cook couscous 6 minutes; drain and let cool.
Toss couscous with tomatoes, cucumber, mozzarella, and basil.
Whisk olive oil, lemon juice, salt, and pepper. Add to salad and toss.
Drizzle with balsamic glaze before serving.
Notes
Chill salad for 30 minutes for optimal flavor melding
Store in airtight container for up to 2 days
Add grilled chicken or fish for a main dish
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Table
- Method: Stirler
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg