This peacl couscous salad with zucchini, mozzarella, and tomatoes is hearty and full of bright flavors. It's a delicious side dish or lunch option.

If you love pasta salads, try my Mediterranean Pasta Salad and Pesto Pasta Salad as well!

Ingredients

Pearl Couscous - also called Israeli couscous, this is actually a pasta and not a grain. It's sold at most grocery stores and can be found online as well.
Cherry Tomatoes - fresh tomatoes add a wonderful pop of juiciness. You can substitute for any small tomatoes, like grape tomatoes as well.
Zucchini - fresh zucchini is roasted till tender, and adds a wonderful flavor to this dish. You can use summer squash as well or substitute for eggplant.
Mozzarella Balls - use little mozzarella balls like Bocconcini or Ciliegine.
Olive Oil - you can use extra virgin olive oil or avocado oil to roast the vegetables, but I'd recommend using olive oil in the dressing.
Fresh herbs - use chives, basil, and thyme to season the pasta. You can also add parsley and oregano if you'd like.
Lemon Juice - a squeeze of fresh lemon juice adds tasty citrus flavor to the dressing.
Balsamic Vinegar & Glaze - you'll use balsamic vinegar in the dressing and top the salad with a little balsamic glaze to finish it.
Salt & Pepper - salt and pepper season the roasted vegetables and the dressing.

See the recipe card for quantities and details.

The vegetables in this dish are quite flexible-you can add more zucchini if you like or substitute it for eggplant or other squash.

Toss in other herbs or some spinach. Give yourself the time to really toast the couscous-it adds such a deep flavor.

I hope you enjoy this simple recipe! If you try it, please leave a comment and a star rating below!

Pearl Couscous Salad with Tomatoes

This pearl couscous salad recipe with zucchini, mozzarella, and tomatoes is hearty and full of bright flavors.

4.80 from 5 votes

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Preheat oven to 400 degrees F (200 C).
In a 2-quart saucepan, heat the couscous and one tablespoon of olive oil over medium-high heat for 5 minutes, toasting the couscous. Stir often.
Add 1 ¾ boiling water to the couscous. Bring to a boil, then reduce heat. Let simmer, covered, for 12 minutes, or until all the water is evaporated.
Meanwhile, toss the zucchini and tomatoes with a tablespoon of olive oil and salt and pepper. Place on a parchment-lined, rimmed baking sheet and bake for 15 to 20 minutes, or until the tomatoes have burst and the zucchini is lightly browned.
Combine the remaining olive oil, lemon juice, balsamic vinegar, and salt and pepper in a small bowl. Whisk to combine.
Combine the couscous, vegetables, mozzarella, and vinaigrette in a large bowl. Garnish with the herbs and drizzle the balsamic glaze across the top.