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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: Jen in Victoria, BC
On Jun 8, 2009
Great salad! I did make some changes, though. I only used 1/2 cup of couscous and therefore half of the water, but used the same amount of other ingredients. I also doubled the salt and balsamic vinegar. Thanks for the recipe!
From: SRF68
On May 26, 2009
The only reason I'm not giving this review any stars is because I changed it from Couscous to Orzo.. I also doubled the balsamic vinegar but it turned out so well I had to post something. Thank you so much for the inspiration!
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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