Israeli Couscous Salad

Israeli Couscous Salad

This is a great picnic salad that is a unique twist on a pasta salad.  You can easily take this as a basic recipe and either change your vegetables, or change out your pasta shape.  Serve with a red checkered picnic table cloth.

Ingredients: 

Dried Israeli Couscous,
also known as Pearl Pasta

• 1 1/2 cups Israeli couscous
• 1/2 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 English hothouse cucumber, unpeeled, diced
• 2 roma tomatoes, seeded, diced
• 4 ounces fresh mozzarella, cut into bite-size cubes
• 2 tablespoons fresh basil, chopped
• Kosher salt, freshly ground pepper

1. 
1. Directions:Bring a large pot of salted water to a boil. Add couscous and cook about 6-8 minutes or until al dente. Drain well. . Rinse with cold water and drain well. 
   
2. Whisk oil, and 2 tablespoons lemon juice in a large bowl. 

1. Add couscous, cucumber, tomatoes, and basil; season with salt, pepper, and more lemon juice, if desired, and toss to combine. Serve chilled.
2.