Ingredients
Main Ingredients
- 3 cups cooked pearl couscous
- ½ cup pesto, plus more for drizzling
- 1 ½ cups chopped cherry tomatoes
- ⅓ cup chopped fresh basil
- 8 ounces fresh mozzarella pearls or balls, chopped into pieces
- Kosher salt and pepper, to taste
Instructions
- Prepare couscous: Cook the pearl couscous according to the package directions until tender. Once cooked, transfer it to a large bowl and let it cool. To keep the couscous from sticking together, toss it lightly with olive oil spray while cooling.
- Toss with pesto: Add ½ cup of pesto to the cooled couscous and stir thoroughly to combine. Adjust the amount of pesto to your taste preference—feel free to add more for a richer flavor.
- Add fresh ingredients: Gently fold in the chopped cherry tomatoes, fresh basil, and mozzarella pearls. Toss everything together until evenly distributed.
- Season to taste: Taste the couscous salad and season with kosher salt and freshly ground black pepper. Depending on the seasoning in your pesto, you may want to add more salt, pepper, or even a bit of garlic to enhance the flavors.
- Serve or store: Serve immediately at room temperature or chilled. This dish keeps well in the refrigerator for up to 3 days, making it a great make-ahead option for meals or gatherings.
Notes
- This recipe works wonderfully with store-bought or homemade pesto.
- Use pearl couscous (also called Israeli couscous) for the best texture.
- For a vegan version, substitute mozzarella pearls with plant-based cheese alternatives.
- To add extra crunch, consider stirring in toasted pine nuts before serving.
- Serve as a refreshing salad or a light main dish during warm weather.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
