Tomato Basil Israeli Couscous Salad

Sorry for the lack of a food post last week… if you couldn’t tell, life was crazy, and I didn’t spend much time making food, much less chronicling it!

But with the rush over and the beginning of the school year, it was time for our annual church pork roast picnic.  I decided to make a cold salad from ingredients from the farmer’s market and Israeli Couscous (which is a small, wheat-based pasta).

The great thing about this dish is that it is easily adaptable.  You can make enough for just one person, or for twenty.  You can add or subtract ingredients to your taste.  I’ve just listed the general ingredients, but not the quantities because it is SO adaptable.  Just throw in what you want, to your taste.  It’s fast, healthy, and full of yumminess.

Tomato Basil Israeli Couscous Salad


  • Israeli Couscous (I prefer the texture and size of Israel Couscous, but I’m sure you could substitute other grains or pastas very easily)
  • Fresh Tomatoes
  • Fresh Sweet Peppers
  • Fresh Basil
  • Parmesan cheese (All I had on hand, I usually use feta)
  • Olive oil
  • Balsamic Vinegar
  • Sea Salt
  • Freshly Ground Pepper

Prepare the couscous as you would any other pasta.  Meanwhile chop up the tomatoes, sweet peppers, and basil and set aside.  When the pasta is done, drizzle with olive oil to prevent sticking and let fully cool.  Then, mix in the tomatoes, sweet peppers, basil, and cheese.  Add olive oil, balsamic vinegar, salt, and pepper to taste and refrigerate overnight to really let the flavors mix in well.

I now this seems like a really vague recipe, but I feel the best recipes are adaptable to what is in your fridge, your personal tastes, and your dietary restrictions.  The key to making this taste great isn’t how much you add of each ingredient, but how fresh are each of the ingredients (especially the freshly ground pepper… it makes a world of difference!).  There were leftovers from the church picnic, and I’m so glad to have some for lunches later this week!


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