Fresh Mozzarella, Tomato, and Basil Couscous Salad
Becky Luigart-Stayner
Related Recipe Collections
Outstanding
Part-skim mozzarella cheese can be substituted.
Yield: 5 servings (serving size: 1 cup)
Ingredients
- 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 cups water
- 1 cup uncooked couscous
- 1/4 cup chopped fresh basil
- Basil leaves (optional)
Preparation
Combine first 7 ingredients in a large bowl; cover and marinate in refrigerator 30 minutes.
Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool. Add couscous and fresh basil to tomato mixture; toss gently. Garnish with basil leaves, if desired.
Nutritional Information
- Calories:
- 186 (29% from fat)
- Fat:
- 6g (sat 2.5g,mono 2.5g,poly 0.4g)
- Protein:
- 7.9g
- Carbohydrate:
- 26.5g
- Fiber:
- 2.1g
- Cholesterol:
- 13mg
- Iron:
- 1.1mg
- Sodium:
- 308mg
- Calcium:
- 99mg
Member Ratings and Reviews
My boyfriend and I love this recipe. I tend to use a bit less than what it calls for in shallots only because they tend to over power the dish. I also use a flavored couscous like Parmesan or garlic and olive oil. I make double the recipe so we have it to eat throughout the week.09/19/09
This was a good, solid recipe. Very simple, traditional flavors. I wouldn't give it 4 or 5 stars because it that interesting. It's good and sure to be a crowd pleaser at a pot luck though b/c it's so approachable. Made as is - w/maybe a splash more olive oil and a bit more cheese. Did it all by taste so not entirely sure...09/11/09
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