Mediterranean Couscous Salad
A delicious Couscous salad that we eat warm as a side dish with whatever meat and veggies we have grilled or roasted for dinner. We also love it cold for lunch the next day on its own. This is basically a mediterranean flavored pasta salad that feels and tastes sophisticated, even though it is SO easy!
Ingredients
Couscous
- 2 TBSP olive oil
- 16 oz. Pearl couscous, or Israeli couscous
- 2 cups water
- 1 tsp kosher salt
- 2 cups baby heirloom or grape tomatoes, cut in half if large
- 1 cup fresh mozzarella, cubed or in balls
- 16 oz. jar roasted, red bell pepper, drained and roughly chopped
- 2-3 TBSP fresh basil, chopped
- salt & pepper to taste
Dressing
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 TBSP smoked paprika
- 2 tsp kosher salt
- 1 tsp black pepper
Instructions
Couscous
- Heat a medium sized, heavy bottomed pot, that has a good fitting lid, over medium high heat. (Or large saucepan.) Drizzle the oil into the heated pot. Add in the couscous and stir over the heat for 4-5 minutes till lightly toasted.
- Add in the 2 cups of water salt. Bring to a low boil. Turn the heat down to low. Fit the lid on and simmer for 9-10 minutes.
- While the couscous cooks, prepare the tomatoes, pepper, cheese and basil.
Dressing
- In a small bowl measure in all the dressing ingredients and whisk well. Keep the whisk and stir it up again before adding it to the couscous later.
Finishing Steps
- Add the remaining couscous ingredients to the cooked couscous and stir it all together. Drizzle the dressing over the couscous, then fold it all together till the dressing is evenly distributed.
- Serve on the side of a great steak, or grilled chicken or a pork or lamb chop. Then, enjoy the leftovers the next day on their own for lunch.