Fresh, light, and easy to prepare, the couscous salad with tomato, peas, and mozzarella is the ideal companion for hot summer days. We can also make plenty to share during outings with friends, at the beach, in the mountains, or outdoor picnics, but it’s also perfect to bring to the office or serve to your family for a colorful and fragrant dish. Let’s get to work and prepare it together with tomato, peas, and mozzarella.
If you like recipes with couscous, here are some delicious ideas to try.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Preparing the Couscous Salad with Tomato, Peas, and Mozzarella
- 10.5 oz raw couscous
- 2 beefsteak tomatoes
- 3.5 oz frozen peas
- 2 mozzarella
- A few leaves basil
- to taste salt and pepper
- 6 tbsps extra virgin olive oil
Tools
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- Salad Bowl
Steps for Preparing the Couscous Salad with Tomatoes, Peas, and Mozzarella
Dip the tomatoes in boiling water for a couple of minutes, then drain and let them cool. This way, the tomato skin will come off very quickly. After peeling them, cut them into small pieces and season with fresh basil, oil, salt, and pepper.
Prepare the couscous as the package suggests. I added a little more than the weight of the couscous in boiling water, salt, oil, and, after mixing, let it rest for about ten minutes.
Boil the peas and cut the mozzarella into cubes. After fluffing the couscous with a fork, season it with tomatoes, mozzarella, cooled peas, and mix. If needed, add more oil, adjust salt and pepper, and serve.
Storage
You can store the couscous in the refrigerator for a couple of days.
