I made an old CL favorite this weekend, Fresh Mozzarella, Tomato, and Basil Couscous Salad (June 2000). Many thanks to Canice for posting about it a few years back. It is a favorite summer salad, especially when I have great tomatoes on hand. I had it along with some grlled chicken.
I didn't make the whole recipe, and upped the amount of tomatoes and cheese. And, added some lemon zest.
I thought I would post the recipe.
Fresh Mozzarella, Tomato, and Basil Couscous Salad
2 cups diced tomato
3/4 cup (3 ounces) diced fresh mozzarella cheese
3 tablespoons minced shallots
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, crushed
1 1/4 cups water
1 cup uncooked couscous
1/4 cup chopped fresh basil
Basil leaves (optional)
Combine first 7 ingredients in a large bowl; cover and marinate in refrigerator 30 minutes.
Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool. Add couscous and fresh basil to tomato mixture; toss gently. Garnish with basil leaves, if desired.
Yield: 5 servings (serving size: 1 cup)
CALORIES 186(29% from fat); FAT 6g (sat 2.5g,mono 2.5g,poly 0.4g); PROTEIN 7.9g; CHOLESTEROL 13mg; CALCIUM 99mg; SODIUM 308mg; FIBER 2.1g; IRON 1.1mg; CARBOHYDRATE 26.5g
Cooking Light, JUNE 2000