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.
Ingredients for
- 1 ⅓ cups Israeli couscous (also called pearl 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
How to Make This Pasta Salad Recipe
- 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, coat zucchini and tomatoes with a tablespoon of olive oil and salt and pepper. Place on a jelly roll pan 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.
What is Pearl Couscous?
Pearl couscous or Israeli couscous (called "ptitim" in Hebrew) is a small toasted pasta that tastes quite similar to orzo pasta.
It was developed in the 1950s in Israel when 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!
Israeli Couscous Salad
This Israeli couscous salad recipe with zucchini, mozzarella, and tomatoes is hearty and full of bright flavors.
Ingredients
- 1 ⅓ 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
Instructions
- 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, coat zucchini and tomatoes with a tablespoon of olive oil and salt and pepper. Place on a jelly roll pan 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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 229Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 15mgSodium: 136mgCarbohydrates: 15gFiber: 2gSugar: 4gProtein: 7g