Bruschetta Couscous Salad - Holly Clegg

This is one of those "fresh is best" salads using fresh mozzarella and basil creating sparks of flavor.

Makes 7 (1-cup) servings


1 1/2 cups Israeli couscous

1/2 cup chopped red onion

2 cups cherry or grape tomato halves

1 cup chopped cucumber

1 cup small mozzarella balls or pieces (fresh mozzarella is best)

1/3 cup fresh basil leaves, torn into pieces or 2 tablespoons dried basil leaves

3 tablespoons olive oil

2 tablespoons grated Parmesan

2 tablespoons balsamic vinegar

1 teaspoon minced garlic

Salt and pepper to taste


1. Cook couscous according to package directions. Fluff with fork and cool.

2. In large bowl, combine couscous, red onion, tomatoes, cucumber, mozzarella and basil. In small bowl, whisk together remaining ingredients and toss with couscous mixture.

Nutrition Nugget: You know you are eating with nutrition when you have this colorful of a plate – each color providing important protective vitamins and nutrients.

Nutritional information per serving:

Calories 267 Calories from fat 35% Fat 10g Saturated Fat 3g Cholesterol 14mg Sodium 43mg Carbohydrate 34g Dietary Fiber 3g Sugars 4g Protein 9g Dietary Exchanges: 2 starch, 1 vegetable, 1/2 lean meat, 1 fat