Bruschetta Couscous Salad
All the components of bruschetta tossed with couscous is about as good as it gets! I recommend using fresh mozzarella and basil in this salad.
Ingredients
  • 1 1/2cups Israeli couscous
  • 1/2cup chopped red onion
  • 2cups cherry or grape tomato halves
  • 1cup chopped cucumber
  • 1cup small mozzarella balls or piecesfresh mozzarella is best
  • 1/3cup fresh basil leavestorn into pieces or 2 tablespoons dried basil leaves
  • 3tablespoons olive oil
  • 2tablespoons grated Parmesan cheeseoptional
  • 2tablespoons balsamic vinegar
  • 1teaspoon minced garlic
  • salt and pepper to taste
Instructions
  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.
Recipe Notes

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

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.

Terrific Tip: Instead of couscous, wild rice may be used for gluten-free version. Don’t have Israeli couscous, just use what you have.