5 from 21 votes
Pesto Couscous Salad with Mozzarella and Tomatoes
This salad combines toasted Israeli (pearl) couscous tossed with a bright pesto dressing, scallions, kalamata olives, and fresh grape tomatoes topped with halved bocconcini mozzarella. The toasted grains add a slightly nutty flavor and firmness while the fresh vegetables and cheese create a balanced, refreshing texture and taste.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
4
-6
Course:
Side Dish, Salad
Cuisine:
Italian, American
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.
Cup of Yum