This Pearl Couscous Salad with mozzarella, fresh basil, and a garlic champagne vinaigrette only has a couple of ingredients but packs a whole lot of flavor.
I absolutely love simple recipes like this, especially in the summertime when I have an abundance of tomatoes and herbs in the garden. This would also be great with a bit of mint or some pine nuts too!
This dish is perfect on its own but would also be delicious with perfect grilled chicken or lamb meatballs. Honestly, it would be great with most things off the grill!
The garlic champagne vinaigrette really makes this dish. Use a zest or grater to mince the garlic. It almost turns into a paste. Added to the vinegar to mellow out the flavors, the dressing turns into something magical.
This Pearl Couscous Salad is best served immediately but you can absolutely chill it and save it for later. It was delightful for my Shakespeare in the Park picnic!
Pearl Couscous Salad
1,5 cups pearl couscous
8 oz pearled mozzarella
1 cup halved cherry tomatoes
1 cup fresh basil
Garlic champagne vinaigrette, recipe follows
- Cook couscous according to package instructions. Let cool and fluff with a fork. You should have three cups of cooked couscous.
- Whisk together dressing ingredients.
- Toss couscous with pearled mozzarella, cherry tomatoes, and fresh basil. Add dressing, stirring to coat.
Garlic Champagne Vinaigrette
1/4 cup olive oil
1/8 cup champagne vinegar
1 small garlic clove, minced
Salt and pepper to taste
- Slowly pour champagne vinegar into olive oil, whisking vigorously to emulsify. Season with salt and black pepper to taste and whisk in minced garlic.
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