"Couscous salad?" I asked him. And off he went to our small garden, coming back with some tomatoes - Roma and Big Boy, fresh basil, and scallions. I must say that for this recipe I only used the small roma tomatoes.
As much we enjoyed eating out on our vacation, we were craving homemade food, we were craving the fresh vegetables and herbs we planted this year.
Couscous is one of my favorite food to eat and I always keep it on my pantry. I thought it was a grain, but this is controversial, some foodies consider it actually a type of pasta. To me it does not matter if it's a grain, or pasta, I know it can be made from ground millet, or from ground semolina wheat and it's a good source of B vitamins, fiber and nutrients, and low in calories. It's hearty enough to fill you up, but still light so it doesn't feel heavy.
I always buy organic pre-steamed couscous, it requires no actual cooking, just soften it in boiling water, and in minutes it's ready to eat. Mix-and-match it with other ingredients like zucchini, cucumber, peas, asparagus, olives, shrimp, bell peppers, carrots, or whatever you have around.
This recipe is incredibly simple to make, it can be served immediately, or made ahead of time, and it's a good way to take advantage of fresh summer produce.
Tomato, Mozzarella Couscous Salad
♥ cooked couscous (cook according to package directions)
♥ tomatoes (preferably use small tomatoes, like cherry, grape, or small roma)
♥ mini mozzarella cheese balls
♥ extra virgin olive oil
Cook the couscous according to package directions, and place it in a large bowl. Add all the other ingredients and toss very well. Taste and see if salad needs more salt, or olive oil.
It's not for nothing that couscous is one of our biggest choice for quick dinners. This salad was the perfect dinner solution!