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.
Ingredients
6 serv.Step-by-step instructions
- 1
Halve cherry tomatoes.
- 2
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
Cook couscous according to directions.
- 4
Rinse Couscous with cold water until cool.
- 5
Toss Couscous and Basil with tomato and mozzarella mixture.
- 6
Garnish with whole basil leaves serve.
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