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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (194g) Recipe makes 5 servings |
||
| Calories 215 | ||
| Calories from Fat 53 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.9g | 9% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 347mg | 14% | |
| Potassium 274mg | 7% | |
| Total Carbohydrate 31.4g | 10% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 2.1g | ||
| Protein 9.0g | 18% | |
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Fresh Mozzarella, Tomato, and Basil Couscous Salad
By: Julesong
Apr 10, 2005
A lovely light salad from Cooking Light! You’re used to seeing the cheese/tomato/basil combination, but have you had it with couscous before? Delicious! Prep time includes marinating.
SERVES 5
Ingredients
- 2 cups diced tomatoes
- 3/4 cup diced fresh mozzarella cheese (about 3 ounces)
- 3 tablespoons minced shallots
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon lemon juice or balsamic vinegar (white balsamic or champagne vinegar okay)
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon fresh ground black pepper or tricolor pepper, to taste
- 1 garlic clove, crushed and minced
- 1 1/4 cups water
- 1 cup uncooked couscous
- 1/4 cup chopped fresh basil
- basil leaves, for garnish (optional)
Directions
1
In a large bowl combine the tomato, mozzarella, shallots, olive oil, lemon juice, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes.2
In a saucepan bring the water to a boil and gradually stir in the couscous; remove from the stove, cover, and set aside for 5 minutes.3
With a fork, fluff the couscous then let cool.4
Add the cooled couscous and chopped basil to the tomato mixture in the bowl and toss.5
Garnish with whole basil leaves and serve.6
Note: part-skim mozzarella cheese can be substituted.
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- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Holiday/Event > Wedding
- Occasion > Brunch
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Vegetarian
- Dietary > Lighter Fare
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
Featured Reviews for This Recipe
From: Ilysse
On Aug 9, 2008
Very good. I used lemon juice, halved grape tomatoes and oregano rather than basil. I also used whole wheat cous cous. Very yummy and light.
From: hollyfrolly
On Aug 1, 2008
This was a really tasty way to prepare couscous. I loved the texture from the fresh mozzarella, the zip from the acids (I used both balsamic and lemon!) and the earthiness from the basil. YUM! My only complaint is not one from the actual recipe- but a flaw created by me. I had to use CANNED tomatoes rather than fresh. Boo. I do love canned tomatoes (for the right recipe, of course!), but fresh would have been ultra divine in this dish. Oh well, next time! Thanks for a great recipe!
From: Newlee
On Jun 5, 2005
Th flavor is wonderful - I love the shallot. I did find it a bit dry so I added a little more oil and lemon juice after mixing and tasting. Next time I'll double those before marinating or use less couscous.
From: Kasha
On Apr 25, 2005
I made it exactly as written, very quick to put together and very tasty. After tasting just the tomato mixture, I knew it would be great. A nice, light side dish. My tomatoes very very small and sweet and gave this a sweet taste. I did use the balsamic vinegar choice, which did turn it a bit brown--if that is a concern, chose lemon juice instead.
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