Transform the traditional mozzarella and tomato appetizer into a meal-worthy salad with the addition of pearl couscous. White balsamic vinegar and fresh basil keep things lively.
- 1 cup pearl couscous
- 1 pint cherry or grape tomatoes halved
- 4 ounces fresh buffalo mozzarella cut into bite-size cubes
- 2 tablespoons white balsamic vinegar
- 2 tablespoons slivered fresh basil
Bring a large pot of salted water to a boil. Add couscous and cook until al dente, about 8 minutes. Drain well.
Meanwhile, in a large serving bowl, stir together tomatoes, mozzarella, vinegar and basil. Add drained couscous and toss until blended. Serve immediately or chill before serving.
Per serving: 260 calories (60 from fat), 7g total fat, 4g saturated fat, 20mg cholesterol, 65mg sodium, 38g carbohydrates (3g dietary fiber, 3g sugar), 11g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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