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Healthy Vegetarian Couscous Salad

So healthy, fresh, light, and easy to make:
couscous salad with tomatoes, cucumbers, fresh mozzarella cheese and your favorite olives
Perfect for these hot summer days!

I prepared this couscous salad on Sunday, for our day at the beach. It was a great hit! So wholesome and delicious. A great combination of fresh flavors. I’m  one hundred percent sure that this will become one of your favorite summer recipe too. 
This couscous salad is quite versatile. It’s perfect for a picnic on the sand, a barbecue at the park, your next party … or you can simply enjoy it after a long day at work, or pack it for lunch the next day.
Did I mention it’s fresh, healthy and delicious?!? Because it’s fresh, healthy, delicious AND super easy and fast to prepare. Only few ingredients are required to make this salad. Make sure to use good quality, tasteful products, tough.
 Check out my video, and you will see how easy this recipe is!

Wait, there is more! You can prepare this salad ahead of time too. Just refrigerate it, especially if the weather is warm, and if you are not planning to eat it in the next hour or so.  I just love recipes that work around my schedule :)

INGREDIENTS:

YIELD: 4 servings
    • 8 oz (225 gr) of pearl couscous (Israeli – I used Trader Joe’s) 
    • 2 organic tomatoes
    • 2 small (Persian) cucumbers, or one medium cucumber
    • 8 oz (225 gr) of fresh mozzarella cheese
    • 1/2 cup of pitted green olives (or your favorite) 
    • salt to taste
    • oregano 
    • about 4 tablespoons of extra virgin olive oil

PREPARATION:

TIME: 20 minutes

    Bring about three cups (700 ml) of water to a boil. Add one tablespoon of olive oil, and salt to taste. Simmer the couscous for about 12 minutes. If you are using a different couscous than what I have, make sure to check the directions on the box on the best way to cook it.

    Cut the tomatoes, cucumbers and mozzarella cheese in small cubes. Combine these ingredients in a large bowl. Season with salt and drizzle with about 3 tablespoons of olive oil.

    Add the olives, sliced.

    When the couscous is ready, drain and run under cold water to stop from overcooking.

    Add to the bowl, mix well and sprinkle with oregano.

    Serve immediately, at room temperature or refrigerate for up to a day.

    Buon Appetito!

    READ MORE:   Moist and Flavorful Blueberry-Lemon Poundcake with Lemon Glaze
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