16 ounces Israeli couscous
½ small red onion, finely diced
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3 cloves of garlic, minced
3 ribs celery, finely diced
20 cherry or grape tomatoes, halved or quartered
½ cup fresh basil leaves, torn
½ cup grated parmesan cheese
1 cup small fresh mozzarella balls
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and ground black pepper
Cook the couscous according to package directions. Allow to cool.
In a large bowl, combine the cooled couscous with the red onion, garlic, celery, tomatoes, basil, parmesan, mozzarella, olive oil and vinegar. Stir to combine, then season with salt and black pepper. The salad can be served immediately, but the flavors improve if it is allowed to sit for 30 minutes.
Nutrition values per serving: 310 calories, 11 g fat (4 g saturated), 40 g carbohydrates, 3 g fiber, 11 g protein, 20 mg cholesterol, 180 mg sodium.