Summer Couscous Salad
With a busy schedule where having prepared food in the fridge would make my week easier, I put together this Israeli Couscous salad using inspiration from a TikTok video.
This was the perfect, light snack to grab a bowl of between calls or add onto my lunch plate. I kept it in the fridge for a week and only needed to liven it up once with more dressing.
Consider this recipe if you would like an at-home deli dish waiting in your fridge. It's perfect for the summer!
Here's what I did (you can eye-ball the amounts too):
Cook 1 cup dry Israeli Couscous (when the water is absorbed, move to a bowl and let cool).
In the meantime, make your white wine vinaigrette dressing: combine 5 tablespoons olive oil, 3 tablespoons white wine vinegar, 2 tablespoons honey, and sprinkles of salt and pepper in a small bowl.
Once the Couscous is room temperature, add 1/2 cup cut cherry tomatoes, 1/2 cup mozzarella pearls, 2 tablespoons basil, 2 ears of grilled corn (cut off the cob), and the white wine vinaigrette.
Mix and enjoy :)
*The TikTok added avocado as well, but I skipped this since I was storing the salad and didn't want it to get yucky. I'm an avocado lover but this recipe doesn't need it, even though it probably adds a nice creaminess.