Fresh Mozzarella, Tomato, and Basil Couscous Salad

August 17th, 2009 · 4 Comments


In the spring I found a recipe for Fresh Mozzarella, Tomato, and Basil Couscous Salad. As the summer progressed, I made it a few times for barbecues and stuff. It’s a great summer dish. When I make it I use Israeli couscous, which is a larger-sized couscous. I also use chicken broth instead of water when making it.

Fresh Mozzarella, Tomato, and Basil Couscous Salad


2 cups diced tomato
3/4 cup (3 ounces) diced fresh mozzarella cheese
3 tablespoons minced shallots
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, crushed
1 1/4 cup chicken broth
1 cup uncooked Israeli couscous
1/4 cup chopped fresh basil
Basil leaves (optional)


Combine first 7 ingredients in a large bowl; cover and marinate in refrigerator 30 minutes.

Make couscous according to instructions, substituting chicken broth for the water. Add couscous and fresh basil to tomato mixture; toss gently. Garnish with basil leaves, if desired.


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