Israeli Couscous Salad with Zucchini, Mozzarella, & Tomatoes
This Israeli couscous salad with zucchini, mozzarella, and tomatoes is hearty and full of bright flavors. It's a delicious side dish or lunch option.
Israeli couscous (called "ptitim" in Hebrew and also sometimes pearl couscous) is a small toasted pasta that tastes quite similar to orzo pasta. It was developed in the 1950's in Israelwhen rice was scarce. If you can't find Israeli couscous, I recommend making this recipe with orzo or another small pasta like ditalini.
The vegetables in this dish can be quite flexible - add more zucchini if you'd like or substitute it for eggplant or other squash. Toss in other herbs or add in some spinach. Just do give yourself the time to really toast the couscous - it adds such a deep flavor.
I hope you enjoy this simple recipe!
- 1 1/3 cups Israeli couscous
- 5 tablespoons olive oil, divided
- 1 medium zucchini, sliced into medallions
- 15 cherry tomatoes
- 4 ounces baby mozzarella balls, halved
- 2 tablespoons diced chives
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh thyme
- juice of one lemon
- 1 tablespoon balsamic vinegar
- 1 tablespoon balsamic glaze
- pinch of salt & pepper