Couscous Salad

Oh my goodness this recipe is the epitome of summer flavors. Fluffy couscous, fresh veggies like tomatoes and bell pepper, creamy mozzarella, and a light lemon-y dressing. This salad is a twist on my classic Pasta Salad. I kept this version vegetarian, omitting the salami, but you could totally add it in. I like to make this a the beginning of the week and have it as quick lunch option.

Pearled couscous - You can use small couscous or even a box of penne pasta for this recipe, but I think the pearled couscous is great for this recipe! I love the texture.

Vegetable broth - I use water and vegetable broth to cook the couscous because it adds more flavor.

Red onion - I feel like people either really like or really DON’T like red onion. If you don’t of course you can leave it out. I personally think it adds a great flavor to a dish like this!

Green bell pepper - The crisp taste and juicy flavor of bell peppers make them the perfect addition to this salad.

Cherry tomatoes - Tomatoes truly are one of my favorite summer items. There is nothing like the smell of fresh tomatoes from the garden!

Mozzarella pearls - Mozzarella pearls are the perfect bite size cheese for this pasta salad. I love the creaminess of mozzarella with the crunch of the vegetables.

Olive oil, lemon juice, fresh basil, garlic powder - This light dressing is perfect mixed into the couscous and vegetables.

Author: Leslie Bobo, RDN

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Couscous Salad

This couscous salad is a perfect lunch option to make in advance and have throughout the week. It has crunchy veggies, creamy mozzarella, and a light sauce that brings everything together. You will want this on repeat!

Ingredients

• 1 cup cherry tomatoes cut in half
• 1/2 purple onion diced fine
• 1 green bell pepper chopped fine
• 8 oz container mozzarella pearls (drained from liquid)
• 1.5 cups vegetable broth
• 1.5 cups water
• 2 cups pearled couscous

Dressing:

• 1/3 cup olive oil
• 1/4 tsp. garlic powder
• Juice of 1 lemon
• 4-5 fresh large basil leaves chopped fine
• Dash of salt and pepper

Instructions

1. Place vegetable broth and water in a pot on the stove top. Bring to a boil and pour in couscous. Reduce to a simmer, place lid on and let cook for ~15 minutes or until liquid is absorbed.
2. After the couscous is cooked remove from heat and let cool completely to room temp, you could also place it in the refrigerator to help it cool faster.
3. Place all ingredients for the dressing in a bowl and whisk together.
4. Add couscous, chopped vegetables, mozzarella, and dressing to a bowl and mix well. Enjoy!

www.thegatheringpage.com/recipes/couscous-salad

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