Couscous Summer Salad
Similar to pasta salad with additional fresh ingredients and a light but very flavorful dressing.
Ingredients
- 1 cup Israeli couscous uncooked
- 1 cup marinated mozzarella balls quartered
- 1 cup grape tomatoes halved
- ½ can no sugar added sliced peaches roughly chopped
- 2 handfuls baby arugula
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- salt & pepper
Instructions
- Cook the couscous according to the package directions and adding the suggested olive oil and salt to the boiling water.1 cup Israeli couscous
- While couscous cooks, chop the peaches, tomatoes and mozzarella.1 cup marinated mozzarella balls, 1 cup grape tomatoes, ½ can no sugar added sliced peaches
- Transfer cooked couscous to a serving bowl along with the peaches, tomatoes, mozzarella and arugula.2 handfuls baby arugula
- Pour the olive oil and white wine vinegar over the top, season with salt and pepper to taste and to toss to combine.2 tbsp olive oil, 2 tbsp white wine vinegar, salt & pepper
Notes
Make this salad up to 6 hours in advance. After 6 hours, the arugula may begin to wilt so if you're prepping the salad further in advance leave off the dressing until ready to serve.