Bruschetta Couscous Salad

By june

Ingredients

• 16 oz Israeli couscous
• 1/2 small red onion, finely diced
• 3 cloves of garlic, minced
• 3 ribs celery, finely diced
• 20 oz cocktail tomatoes, quartered
• 1/2 cup fresh basil leaves, torn
• 1/2 cup grated parmesan cheese
• 1 cup small fresh mozzarella balls
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• salt and ground black pepper

Preparation

Step 1

Cook the couscous according to package directions. Allow to cool.
In a large bowl, combine the cooled couscous with the red onion, garlic, celery, tomatoes, basil, parmesan, mozzarella, olive oil and vinegar. Stir to combine, then season with salt and black pepper. The salad can be served immediately, but the flavors improve if it is allowed to sit for 30 minutes.

Cal: 310; fat 11g; chol 20 mg; sod 180mg; fiber 3g; carbs 40g; protein 11g