I don’t even know where to start with this recipe other than the fact that I am in LOVE! This was my first experience eating and making Israeli couscous. At least in my neck of the woods finding Israeli couscous is next to impossible at any regular grocery store. We have a Middle Eastern grocery store that I go to all the time, not only are their prices cheaper, but you can find things there that you can’t find in many other stores. I love texture! When using Israeli couscous you get the texture of the little balls, but they really are just the background to this recipe. The dressing is fantastic also. Something about tomatoes and mozzarella cheese just mingle so well. I had a recipe picked out when I decided to make this, but it wasn’t exactly what I wanted. Instead this recipe was born. I allowed the dressing to refrigerate for about 6 hours without the couscous, then I added the couscous before bed and refrigerated overnight. It came out perfect! Refrigerating for 6 hours is not necessary just refrigerate long enough to chill it.
- 2 cups diced tomatoes
- 1 cup diced fresh mozzarella cheese
- 2 teaspoons extra virgin olive oil
- 2 tablespoons minced onion
- 1/4 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 garlic clove, crushed and minced
- 1 1/4 cups water
- 1 cup uncooked Israeli couscous
- 2 tablespoons fresh parsley
- In a bowl combine the tomato, mozzarella, onion, olive oil, lemon juice, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for at least 30 minutes.
- In a pot bring the water to a boil and gradually stir in the couscous; remove from the stove, cover, and set aside for 5-10 minutes. Drain off extra water.
- With a fork, fluff the couscous then let cool in the refrigerator
- Add the cooled couscous and to the tomato mixture in the bowl and toss.