Pesto Couscous Salad with Mozzarella and Tomatoes
User Reviews
5
Pesto Couscous Salad with Mozzarella and Tomatoes
Description
Pesto Couscous Salad with Mozzarella and Tomatoes features Israeli couscous lightly toasted in olive oil until golden before cooking in salted boiling water to a tender but firm texture. Once drained and cooled, the couscous is fluffed and combined with kalamata olives and finely sliced scallions for contrast in flavor and texture. The salad is dressed with pesto, starting with 1/4 cup and adding more as needed to coat without making it heavy.
The halved bocconcini (mini mozzarella balls) and grape tomatoes are scattered on top for freshness and creaminess, while optional basil leaves garnish to add herbal notes. The salad combines the grain’s chewy texture with bright, savory, and creamy ingredients suitable as a light meal or a side dish.
This salad works well served chilled or at room temperature. Adjust pesto amounts to taste and feel free to substitute store-bought or homemade pesto depending on preference. It is approachable and uses straightforward ingredients.
Ingredients
- 1/2 cup pesto more as needed, homemade or store-bought
- For the Israeli Couscous
- 2 1/2 cups Israeli couscous also called Pearl couscous
- olive oil
- kosher salt
- 2 scallions finely sliced
- ½ cup kalamata olives pitted
- 2 cups grape tomatoes halved
- 12 bocconcini mini fresh mozzarella balls, halved
- basil optional, a few leaves, for garnish
Instructions
- Put a kettle on to boil.
- In a large heavy pot on medium-high, heat two tablespoons of olive oil. Add the couscous and sauté in the olive oil until it turns a light golden brown (3-4 minutes). Add 3 1/2 cups of boiling water and a large pinch of salt and stir it around. Cook according to package directions until al dente (usually about 8 minutes). It will likely soak up all the water but if there’s any water left, drain it well in a colander and set aside in a large mixing bowl to cool.
- When the couscous has cooled, fluff it with a fork and add the olives and scallions. Add 1/4 cup of pesto and toss to coat. If it looks too dry, add more pesto until it’s nicely coated but not laden. Taste for seasoning. Scatter the mozzarella and tomatoes over, garnish with basil leaves and serve.
User Reviews
Overall Rating
5
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