An Israeli couscous salad recipe that is tossed with a Lemon Dijon Vinaigrette and mixed with squash, tomatoes, mozzarella cheese, and fresh basil. It's a vibrant salad that is perfect for lunch, as a side dish, or even by itself.
Cook couscous in vegetable broth according to package instructions. You can use water, but the vegetable broth will add more flavor!
While the couscous is cooking, prepare ingredients: remove the corn kernels, cut squash into 1/4 inch quarters, slice the tomatoes in half, chop the basil, and prepare the vinaigrette.
Sauté the squash in 1 tbsp of olive oil, salt and pepper to taste for 2-3 minutes. Then add the corn and saute for 1-2 more minutes and set aside.
Lemon Dijon Vinaigrette
Whisk the dijon mustard, lemon juice, salt and pepper, balsamic vinegar, and olive oil together in a small mixing bowl until fully combined.
When the couscous is finished cooking, add the vinaigrette and mix. Then mix in the squash, corn, mozzarella, and basil. Transfer the couscous mixture to a large serving bowl and divide between plates to serve. Top with more fresh basil for extra flavor.
Notes
*Nutrition information is approximate and was calculated using a recipe nutrition label generator.