Israeli Couscous, Tomato and Mozzarella Salad

Total Time
30 mins
0 mins

My modifications to #116054. The Israeli couscous really makes this a wonderful salad. A small round pasta such as Pearl Pasta can also be substituted. Can be served right away, but best if refrigerated for a few hours. Great for using up tomatoes and basil from the garden. If using larger tomatoes, dice and drain prior to mixing.

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  1. Halve cherry tomatoes.
  2. In a large bowl combine the tomato, mozzarella, olive oil, vinegar, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes
  3. Cook couscous according to directions.
  4. Rinse Couscous with cold water until cool.
  5. Toss Couscous and Basil with tomato and mozzarella mixture.
  6. Garnish with whole basil leaves serve.