Name: Bruschetta Couscous Salad Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 1/2 cups Israeli couscous; 1/2 cup chopped red onion; 2 cups cherry or grape tomato halves; 1 cup chopped cucumber; 1 cup small mozzarella balls or pieces (fresh mozzarella is best); 1/3 cup fresh basil leaves (torn into pieces or 2 tablespoons dried basil leaves); 3 tablespoons olive oil; 2 tablespoons grated Parmesan cheese (optional); 2 tablespoons balsamic vinegar; 1 teaspoon minced garlic; Salt and pepper to taste

On the hunt for the perfect Mediterranean dinner?? You’re going to love this Bruschetta Couscous Salad Recipe!

Following is a delicious dinner recipe and guest post from Holly Clegg with The Healthy Cooking Blog. ENJOY!

Spring has sprung, and I am so glad as this winter was COLD! The days are longer; the sun is warming us up, and the Azaleas are blooming. As fresh tomatoes start to ripen, I can think of nothing better to highlight their amazing juiciness than this Tomato Bruschetta Couscous Salad Recipe – an unbeatable combination of fresh basil, mozzarella, and tomatoes at their best!

This Corn, Cucumber and Tomato Salad from Guy’s Guide to Eating Well cookbook is another can’t miss, delectable healthy mix of fresh veggies. You know you are eating with nutrition when you have this colorful of a plate — each color providing important protective vitamins and nutrients.

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.

Bruschetta Couscous Salad Recipe

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Bruschetta Couscous Salad Recipe

All the components of bruschetta tossed with couscous is about as good as it gets!

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Dinner

Cuisine: Mediterranean

Servings: 4

Author: Holly Clegg

Ingredients

1 1/2 cups Israeli couscous
1/2 cup chopped red onion
2 cups cherry or grape tomato halves
1 cup chopped cucumber
1 cup small mozzarella balls or pieces fresh mozzarella is best
1/3 cup fresh basil leaves torn into pieces or 2 tablespoons dried basil leaves
3 tablespoons olive oil
2 tablespoons grated Parmesan cheese optional
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
Salt and pepper to taste

Instructions

Cook couscous according to package directions. Fluff with fork and cool.
In large bowl, combine couscous, red onion, tomatoes, cucumber, mozzarella and basil.
In small bowl, whisk together remaining ingredients and toss with couscous mixture. ENJOY!

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

For more delicious recipes like this Bruschetta Couscous Salad Recipe, check out Holly Clegg’s book: Eating Well to Fight Arthritis Cookbook!

About Holly Clegg

Holly Clegg is a culinary expert, author, and blogger. Her easy healthy cookbooks, including the trim&TERRIFIC® and Eating Well series, have sold 1.5+ million copies, and she has been featured on The Harry Connick Show, Fox & Friends, NBC Weekend Today, USA Today, Web MD, Huff Post, and several other media outlets for her expertise. In addition, Holly has consulted for Walmart, Teflon, The Coca-Cola Company, and numerous hospitals across the U.S. She is also a columnist and corporate wellness consultant.