Fresh and Healthy Couscous Salad

So healthy, fresh, light, and easy to make:
couscous salad with organic tomatoes, cucumbers, fresh mozzarella cheese and your favorite olives

Perfect for these hot summer days!

I prepared this couscous salad on Sunday, for our day at the beach. It was a great hit! So wholesome and delicious. A great combination of fresh flavors. I'm  one hundred percent sure that this will become one of your favorite summer recipe too. 

This couscous salad is quite versatile. It's perfect for a picnic on the sand, a barbecue at the park, your next party ... or you can simply enjoy it after a long day at work, or pack it for lunch the next day.

Did I mention it's fresh, healthy and delicious?!? Because it's fresh, healthy, delicious AND super easy and fast to prepare. Only few ingredients are required to make this salad. Make sure to use good quality, tasteful products, tough. I bought all my ingredients at Trader Joe's, As you might guess ... one of my favorite store :) Check out my video, and you will see how easy this recipe is!

Wait, there is more! You can prepare this salad ahead of time too. Just refrigerate it, especially if the weather is warm, and if you are not planning to eat it in the next hour or so.  I just love recipes that work around my schedule :)

Ingredients: serving 4 people:

• 8 oz (225 gr) of Israeli pearl couscous (I used Trader Joe's) 
  
• 2 organic tomatoes
• 2 small (Persian) cucumbers, or one medium cucumber
• 8 oz (225 gr) of fresh mozzarella cheese
• 1/2 cup of pitted green olives (or your favorite) 
• salt to taste
• oregano 
• about 4 tablespoons of extra virgin olive oil

Preparation time: 20 minutes

Directions:
1. Bring about three cups (700 ml) of water to a boil. Add one tablespoon of olive oil, and salt to taste. Simmer the couscous for about 12 minutes. If you are using a different couscous than what I have, make sure to check the directions on the box on the best way to cook it.

2. Cut the tomatoes, cucumbers and mozzarella cheese in small cubes. Combine these ingredients in a large bowl. Season with salt and drizzle with about 3 tablespoons of olive oil.

 3. Add the olives, sliced.

4. When the couscous is ready, drain and run under cold water to stop from overcooking.

5. Add to the bowl, mix well and sprinkle with oregano.

Serve immediately, at room temperature or refrigerate for up to a day.

Buon Appetito!

Fresh and Light Couscous Salad

Fresh, light, fast and healthy couscous salad. 

Perfect for your next picnic at the beach!

I can't believe that my boys will start school in a week. ONE WEEK! 

And it's still the middle of summer. As much as I was not ready for school to end in June, I am definitely not prepared now to get back. Not looking forward to going back to the usual: getting up early in the morning, eating a quick breakfast, packing lunches, getting everybody dress super fast, rushing out of the door before 8, and speed to get to school on time. And not to mention that all the after school activities will start right away too! As usual, I'll be the designated driver :-)

So I'm really going to do my best to enjoy our last few beach days. Today we went to this beautiful hidden spot, Dume Cove in Malibu. Amazing! Very quiet and absolutely beautiful. Here are two pictures... sorry but I did not have my camera with me, just my phone.

And as usual, I brought a picnic lunch. For the occasion, I made this fresh and light couscous salad with organic tomatoes, fresh mozzarella, cucumber and tasty olives. Perfect for these hot summer days! Here is the recipe for you:

Ingredients: serving 4 people:

• 1.5 cups of pearl couscous
• 2 organic tomatoes
• 2 small (persian) cucumbers, or one medium cucumber
• 4 oz fresh mozzarella cheese
• 1/2 cup of pitted olives, I used Kalamata
• salt to taste
• oregano or fresh basil leaves
• 4 tablespoons of extra virgin olive oil

Preparation time: 20 minutes

Directions:
Step 1: Cook the couscous as directed on the box.
Step 2: Cut the tomatoes, cucumbers and mozzarella cheese in small cubes. Slice the olives. Place everything with the olive oil in a large bowl, and season with salt.

Step 3: When the couscous is ready, drain and run under cold water to stop from overcooking.
Add to the bowl, mix well and sprinkle with oregano (or with basil leaves cut in small pieces).
Serve immediately or at room temperature.

Buon Appetito!