Ingredients
-
2
-
1
-
2
-
1
-
1/2
-
1/4
-
1
-
1
-
1/4
-
-
-
-
-
-
Directions
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. |
