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Couscous Salad with Cherry Tomatoes and Mozzarella

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5 from 3 reviews

An easy, colorful spring salad featuring couscous, cherry tomatoes and fresh mozzarella.

Ingredients

Scale
  • Salad:
  • 15 oz bag of mixed spring greens
  • 1/2 cup of dry whole wheat couscous – cooked as per package instructions – should yield about 1 cup of cooked couscous.
  • 1 cup of cherry tomatoes – sliced in half.
  • 12 to 14 kalamati olives – roughly chopped
  • 3/4 cup of fresh mozzarella – I used Trader Joe’s ciliegine mozzarella balls – sliced in half or thirds.
  • 1/4 cup toasted pine nuts.
  • 2 tbs red onion – minced
  • Dressing:
  • 6 tbs olive oil
  • 2 tbs balsamic vinegar
  • 1 small squeeze of honey – about 1 tsp
  • 1/2 tsp dijon mustard – I used Grey Poupon country dijon mustard
  • 8 twists of black pepper
  • A pinch of salt

Instructions

  1. Cook couscous as per package instructions. Let cool slightly.
  2. Rinse, dry and roughly chop lettuce and add to a large serving bowl.
  3. Chop cherry tomatoes, mozzarella, olives, red onion and set aside.
  4. Toast pine nuts in a frying pan over medium heat until pine nuts are golden. Keep shaking, moving the pan otherwise the pine nuts will burn.
  5. Make dressing by combining all ingredients and whisking.
  6. Add couscous to lettuce in large serving bowl. Toss with half the dressing.
  7. Sprinkle cherry tomatoes, mozzarella, olives, red onion and pine nuts over the couscous and lettuce. Drizzle with the remaining dressing and serve.