My daughter loves bruschettta so I created this salad with all the components of bruschetta tossed with couscous. Absolutely fabulous and a favorite recipe in my new arthritis cookbook. I prefer using fresh mozzarella and basil in this salad.
Makes 8 (3/4-cup) servings
1 1/2 cups Israeli couscous
1/2 cup chopped red onion
2 cups cherry or grape tomato halves
1 cup chopped cucumber
3/4 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
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
Salt and pepper to taste
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.
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 Tidbit: If you want to reduce sat fat in this recipe, use shredded mozzarella instead of fresh mozzarella is higher in sat
Calories 224 kcal
Calories from Fat 34%
Fat 8 g
Saturated Fat 2 g
Cholesterol 10 mg
Sodium 36 mg
Carbohydrates 30 g
Dietary Fiber 3 g
Total Sugars 3 g
Protein 7 g
Dietary Exchanges: 1 1/2 starch, 1 vegetable, 1/2 lean meat, 1 fat