Try this Bruschetta Couscous Salad if you’re looking for an easy to make salad recipe for dinner, a potluck, or just when you’re trying to eat in a more wholesome way.
This delicious couscous salad recipe is from my frequent contributor, Holly Clegg. The cucumbers, onions, tomatoes and basil makes this couscous vegetable salad an easy-to-make side dish for any dinner entrée.
It’s made with Israeli couscous, but you can make it with quinoa if you’re gluten free.
If you make it with quinoa, it's perfect as a Meatless Monday meal, since quinoa is an excellent source of vegetarian protein.
Holly also recommends wild rice as another gluten-free substitute.
Check out Holly’s trim & TERRIFIC™ cookbooks on Amazon, too!
Update on Holly: Holly was diagnosed with gastric cancer in 2018. For the latest on Holly’s health, see her Instagram page.
You can learn more about Holly’s Cancer Journey and donate to the Holly Clegg Gastric Cancer Research Fund at MD Anderson Cancer Center on her behalf.
Spring has sprung with Bruschetta Couscous Salad!
Spring has sprung and I’m so glad! The days are longer. The sun is warming us up, and the Azaleas have bloomed.
It’s the perfect time to spread a blanket on the ground at your favorite park or in your backyard to enjoy a meal.
This bruschetta couscous salad recipe with fresh tomatoes is perfect for al fresco dining!
When in season, the tomatoes in this Bruschetta Couscous Salad from my arthritis cookbook, Eating Well to Fight Arthritis, can help fight inflammation.
Even if you don’t have arthritis, his easy couscous salad recipe is an unbeatable combination of fresh basil, mozzarella, and tomatoes at their best!
You know you are eating with nutrition when you have this colorful of a plate – each color providing important protective vitamins and nutrients.
I recommend using fresh mozzarella and basil in my couscous salad, too.
More awesome recipes from Holly Clegg
Bruschetta Couscous Salad
- 1 1/2 cups Israeli couscous
- 1/2 cup chopped red onion
- 2 cups cherry or grape tomato halves
- 1 cup chopped cucumber
- 1 cup small mozzarella balls or pieces (fresh mozzarella is best)
- 1/3 cup fresh basil leaves, torn into pieces or 2 tablespoons dried basil leaves
- 3 tablespoons olive oil
- 2 tablespoons grated Parmesan cheese, optional
- 2 tablespoons balsamic vinegar
- 1 teaspoon minced garlic
- Salt and pepper to taste
- Cook couscous according to package directions. Fluff with fork and cool.
- In large bowl, combine couscous, red onion, tomatoes, cucumber, mozzarella and basil. In small bowl, whisk together remaining ingredients and toss with couscous mixture.
- Serving size: 1 cup
- Calories: 267
- Calories from Fat: 93 (35%)
- Total Fat: 10g
- Saturated fat: 3g
- Unsaturated fat: 7g
- Sodium: 43mg
- Total Carbohydrates: 34g
- Sugar: 4g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 14mg
Dietary Exchanges: 2 starch, 1 vegetable, 1/2 lean meat, 1 fat
Picture and recipe used with permission of author.
Originally published on May 1, 2015.