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Israeli Couscous, Tomato And

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Ingredients

Adjust Servings:
2 cups fresh cherry tomatoes
1 (8 ounce) container fresh perline mozzarella cheese
2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 garlic clove crushed and minced
1 (8 ounce) box israeli couscous
1/4 cup chopped fresh basil
basil leaves for garnish

Nutritional information

305.7
Calories
119 g
Calories From Fat
13.3 g
Total Fat
5.7 g
Saturated Fat
29.9 mg
Cholesterol
437.3mg
Sodium
32.3 g
Carbs
2.6 g
Dietary Fiber
1.7 g
Sugars
13.7 g
Protein
133g
Serving Size (g)
6
Serving Size

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Israeli Couscous, Tomato And

Features:
    Cuisine:

    My modifications to #116054. The Israeli couscous really makes this a wonderful salad. A small round pasta such as Pearl Pasta can also be substituted. Can be served right away, but best if refrigerated for a few hours. Great for using up tomatoes and basil from the garden. If using larger tomatoes, dice and drain prior to mixing.

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Israeli Couscous, Tomato and Mozzarella Salad,My modifications to #116054. The Israeli couscous really makes this a wonderful salad. A small round pasta such as Pearl Pasta can also be substituted. Can be served right away, but best if refrigerated for a few hours. Great for using up tomatoes and basil from the garden. If using larger tomatoes, dice and drain prior to mixing.,Wonderful, everyone loved it! I did make a few changed. I doubled the recipe (and glad I did because it went fast) and used 1 1/2 blocks of Mozzarella cheese, diced. I also used 2 15oz +/- cans of rosted tomatoes because the fresh are out of season and not yummy. I didn’t have baslsamic vinegar on hand (thought I did) so used white balsamic vinegar. It has a lighter taste so used equal amounts of vin and oil. I look forward to trying the other vinegar. In order to get a really nice burst of flavor I decided to chill the mozzarella mixture like you said but toss it with fresh, hot israeli couscous (I have a few pasta dishes I do this with). Just b4 tossing in the couscous I added a few handfuls of arugula to the mozzarella and tomatoes. After tossing it all together I let it sit for a few minutes while I cleaned up the kitchen (an easy task with this dish) to allow the flavors to meld. Everyone loved it and I’ll be making it again. Thanks for posting!


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    Steps

    1
    Done

    Halve Cherry Tomatoes.

    2
    Done

    in a Large Bowl Combine the Tomato, Mozzarella, Olive Oil, Vinegar, Salt, Pepper, and Garlic, Toss Well Then Refrigerate, Covered, to Marinate For 30 Minutes

    3
    Done

    Cook Couscous According to Directions.

    4
    Done

    Rinse Couscous With Cold Water Until Cool.

    5
    Done

    Toss Couscous and Basil With Tomato and Mozzarella Mixture.

    6
    Done

    Garnish With Whole Basil Leaves Serve.

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    Hope Lewis

    Seafood sensation known for his fresh and flavorful fish dishes.

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