Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Italian / Israeli Couscous, Tomato and Mozzarella Salad Recipe
    Lost? Site Map

    Israeli Couscous, Tomato and Mozzarella Salad

    Israeli Couscous, Tomato and Mozzarella Salad. Photo by Ilysse

    1/1 Photo of Israeli Couscous, Tomato and Mozzarella Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Chef #609434's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Halve cherry tomatoes.
    2. 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. 3
      Cook couscous according to directions.
    4. 4
      Rinse Couscous with cold water until cool.
    5. 5
      Toss Couscous and Basil with tomato and mozzarella mixture.
    6. 6
      Garnish with whole basil leaves serve.

    Ratings & Reviews:

    • on December 03, 2009

      55

      Wonderful, everyone loved it! I did make a few changed. I doubled the recipe (and glad I did because it went fast) and used 1 1/2 blocks of Mozzarella cheese, diced. I also used 2 15oz +/- cans of rosted tomatoes because the fresh are out of season and not yummy. I didn't have baslsamic vinegar on hand (thought I did) so I used white balsamic vinegar. It has a lighter taste so I used equal amounts of vin and oil. I look forward to trying the other vinegar. In order to get a really nice burst of flavor I decided to chill the mozzarella mixture like you said but toss it with fresh, hot israeli couscous (I have a few pasta dishes I do this with). Just b4 tossing in the couscous I added a few handfuls of arugula to the mozzarella and tomatoes. After tossing it all together I let it sit for a few minutes while I cleaned up the kitchen (an easy task with this dish) to allow the flavors to meld. Everyone loved it and I'll be making it again. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Israeli Couscous, Tomato and Mozzarella Salad

    Serving Size: 1 (133 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 305.6
     
    Calories from Fat 119
    39%
    Total Fat 13.3 g
    20%
    Saturated Fat 5.6 g
    28%
    Cholesterol 29.8 mg
    9%
    Sodium 437.3 mg
    18%
    Total Carbohydrate 32.3 g
    10%
    Dietary Fiber 2.5 g
    10%
    Sugars 1.7 g
    6%
    Protein 13.7 g
    27%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites