Israeli Couscous Salad

Israeli Couscous Salad

This is a great picnic salad that is a unique twist on a pasta salad.  You can easily take this as a basic recipe and either change your vegetables, or change out your pasta shape.  Serve with a red checkered picnic table cloth.


Ingredients

    Dried Israeli Couscous,
    also known as Pearl Pasta
    • 1 1/2 cups Israeli couscous
    • 1/2 cup extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1 English hothouse cucumber, unpeeled, diced
    • 2 roma tomatoes, seeded, diced
    • 4 ounces fresh mozzarella, cut into bite-size cubes
    • 2 tablespoons fresh basil, chopped
    • Kosher salt, freshly ground pepper
    1. Directions:Bring a large pot of salted water to a boil. Add couscous and cook about 6-8 minutes or until al dente. Drain well. . Rinse with cold water and drain well. 

    2. Whisk oil, and 2 tablespoons lemon juice in a large bowl. 






    1. Add couscous, cucumber, tomatoes, and basil; season with salt, pepper, and more lemon juice, if desired, and toss to combine. Serve chilled.

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