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.
Course: Side Dish
Keyword: couscous, couscous salad, Vegetarian
1cupIsraeli pearl couscous
vegetable broth,this is optional but it will really enhance the flavor of the couscous
1cupfresh corn,kernels removed (about 2 ears)
1/4cupfresh chopped basil
1/4cupfresh mozzarella cheese,cut into 1 inch cubes
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 by whisking all vinaigrette ingredients together in a small mixing bowl until fully combined.
Saute 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.
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.
*Nutrition information is approximate and was calculated using a recipe nutrition label generator.