Last night Dr. A (we’ll call my fiancée that now) introduced me to probably one of the most satisfying, yet lightest meals I’ve had in months. This Balsamic Tomato Basil Mozzarella Salad with Couscous was lightly sweet and salty all at once, with an intriguing mix of textures and flavors.
It’s also a trifecta of greatness: quick and easy to prepare, healthy, and tastes great. It’s so good for you, you can even splurge on a glass of wine. I don’t really like wine, but Dr. A does, so I’m trying to like it. Anybody with me on that? I feel so unrefined, not liking wine. Then again, I’m the girl who got drunk off a can of Margaritaville Fruit Punch on Saturday night.
That says it all, doesn’t it?
Balsamic Tomato Basil Mozzarella Salad with Couscous
Prep Time: 15 minutes
Serves: 2 large servings, four sides
Calories: 400-500, depending on the prep/serving size
1 cup dry couscous
1-1/4 cup water
1 tbsp butter or margarine
Two large tomatoes
Sixteen leaves (or a large stem) of fresh basil
- Dr. A says: “…the more basil the better!”
4 oz. bocconcini (pearl mozzarella)
1 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp garlic
salt and pepper to taste
Prepare couscous according to package directions. Or, generally: boil your water. When boiling, add couscous and butter, turn off the heat and cover. Let stand for five minutes and then fluff with a fork. Pro tip: you can also make couscous with chicken broth, vegetable broth, or by adding herb seasoning to the water.
Dice the tomatoes into ½” pieces and place in large serving bowl. Chop (or tear) basil into small pieces and add to tomatoes. Add olive oil, vinegar, and garlic. Mix. Add salt and pepper to taste (for us, it was about ⅛ tsp of sea salt and ½ tsp of pepper). Add bocconcini and mix.
Serve tomato basil salad atop the couscous.
Do not serve with Margaritaville Fruit Punch.