Mozzarella, Tomato, and Basil Couscous Salad with Arugula for #SundaySupper
Fresh, filling, and delicious - this couscous salad with fresh mozzarella, tomato, and basil is perfect on top of a bed of peppery arugula!
  • 1 cup uncooked pearled couscous
  • 7 tablespoons olive oil, divided
  • 4 cups water
  • 1 pound mozzarella, cubed
  • ½ pint cherry tomatoes, quartered
  • ½ cup Kalamata olives, sliced
  • 1 cup fresh basil leaves, cut in a chiffonade
  • ¼ cup sundried tomatoes, julienned (and divided)
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Fresh arugula (approximately 1 cup per salad)
  1. First, prepare the pearled couscous. Heat a medium sauce pot over medium high heat with 1 tablespoon of olive oil. Add the pearled couscous and stir gently to coat. Lightly brown the couscous for 2-3 minutes, stirring constantly. Then, add the 4 cups of water and turn the burner to high heat. Bring the mixture to a boil, then reduce heat to a gentle boil (simmer), cover, and continue cooking until most of the liquid has been absorbed and the couscous is tender, about 15-17 minutes.
  2. Remove the couscous from heat and allow it to cool completely. You can speed up the process by placing it in the refrigerator, if necessary.
  3. Meanwhile, create the sundried tomato vinaigrette. Add sundried tomatoes, 6 tablespoons olive oil, red wine vinegar, garlic, salt, and pepper to a food processor. Process the ingredients until smooth.
  4. When the pasta has cooled, add it to a large bowl along with the cubed mozzarella, diced cherry tomatoes, and fresh basil. Add 4 tablespoons of the vinaigrette and stir to coat. You can keep the remainder of the vinaigrette for dressing your salad, if desired!
  5. Scoop desired amount of pasta salad on top of a bed of arugula leaves. If desired, dress with some of the leftover sundried tomato vinaigrette. Enjoy!
Recipe by Helpful Homemade at