Olive, Tomato and Couscous Salad
HELPFUL TIP: How to make couscous fluffy
You can toss the uncooked couscous in a drizzle of olive oil before adding the liquid, which coats each grain in oil and helps them stay separate. Alternatively, add a drizzle of oil as you fluff up the grains. Use a fork to fluff the couscous—stirring it with a spoon can make it clumpy.
- 1 cup instant couscous
- Pinch of Greek or other saffron
- 3 cups cherry or teardrop tomatoes stems removed, halved lengthwise or crosswise, as desired
- 3 scallions trimmed and chopped
- 1 garlic clove minced
- ½ cup pitted Kalamata olives
- 1 tsp grated lemon zest
- 1 tsp grated orange zest
- ½ tsp ground fennel seeds
- 1 bunch flat-leaf Italian basil or purple basil
- 12 to 15 small mozzarella balls bocconcini, or cashew-milk mozzarella cut into 1-inch chunks, if you want this to be vegan
- Greek sea salt to taste
- Extra virgin Greek olive oil to taste
Cook the couscous according to package directions, adding a pinch of saffron to the water. Fluff with a fork and transfer to a mixing or serving bowl.
Gently toss the couscous with the halved tomatoes, chopped scallions, minced garlic, olives, citrus zest, fennel seeds and basil. Add and gently toss in the bocconcini. Season to taste with salt and drizzle in about 3 to 4 tablespoons of olive oil. Serve warm or at room temperature.