Fresh Mozzarella Salad
Summery Fresh Mozzarella and Couscous Salad
Summery Fresh Mozzarella and Couscous Salad
Ingredients
- Pearl couscous, two cups
- Extra virgin olive oil, three tablespoons plus one third of a cup, used in separate amounts
- Corn kernels, two cups, either fresh or frozen, equivalent to the yield of three ears
- Fresh basil, three tablespoons finely chopped, with extra small leaves set aside for decoration
- Shallot, one tablespoon, minced
- Garlic, half a teaspoon, grated finely
- Zest of one lemon, one tablespoon
- Lemon juice, freshly squeezed, one third of a cup, from three lemons
- White balsamic vinegar, a quarter cup
- Coarse salt, one teaspoon
- Black pepper, ground fresh
- Honey, half a teaspoon
- Chickpeas, one can of fifteen ounces, drained and rinsed
- Pickled jalapeños, two tablespoons, finely chopped
- Persian cucumbers, two, sliced into thin rounds
- Peaches, two, firm and ripe, sliced thinly
- BelGioioso Fresh Mozzarella Pearls, one eight-ounce container, used in separate portions
Instructions
Step 1
To get started on our Summery Fresh Mozzarella and Couscous Salad, you'll want to cook your couscous according to the package instructions - usually, this involves boiling some water, adding the couscous, covering it, and letting it sit for about 5-7 minutes, or until the water is absorbed and the couscous is tender. Once it's cooked, fluff it up with a fork to separate the grains. Next, in a small bowl, whisk together 2 tablespoons of olive oil, then pour it over the couscous and toss until the grains are nicely coated. Now, spread the couscous out on a baking sheet to cool to room temperature - this will help it dry out a bit and prevent it from becoming mushy in our salad.
Step 2
Now it's time to add some smoky sweetness to your salad with a perfectly charred corn. To start, heat a large cast-iron skillet over medium-high heat and add 1 tablespoon of oil - you want it to shimmer and dance in the pan. Once the oil is hot, carefully add your corn and stir until the kernels are evenly coated, then let it cook undisturbed for about 3 minutes, or until you start to see a nice char forming. As you continue cooking, you'll want to stir the corn again and let it cook for another 2 to 3 minutes, until it's evenly charred and slightly caramelized, then transfer it to a baking sheet to cool alongside your couscous.
Step 3
Now it's time to bring all the flavors together in a delicious dressing. To start, grab a small, lidded jar - think an empty jam jar or a mini mason jar - and add in some freshly chopped basil, a thinly sliced shallot, a minced clove of garlic, the zest and juice of a lemon, a splash of vinegar, a pinch of salt and pepper, a drizzle of honey, and the remaining ⅓ cup of oil. Give the jar a good seal and shake it vigorously for about 10-15 seconds, until you see all the ingredients nicely combined and the oil is fully incorporated - you'll know it's ready when the dressing has a smooth, emulsified texture. As you shake, make sure to hold the jar tight and keep it away from any delicate surfaces, we don't want any messy accidents!
Step 4
Now it's time to bring all the flavors together in your large serving bowl. You'll want to start by combining the cooked couscous, corn, chickpeas, diced jalapeños, sliced cucumbers, and juicy peaches. Next, gently fold in half of the BelGioioso Fresh Mozzarella Pearls - be careful not to break them up, you want to keep them nice and intact. As you stir, make sure all the ingredients are well coated, then top with the remaining mozzarella and a sprinkle of fresh basil leaves, and your salad is ready to be served.
Nutrition Information
My Tip
When cooking the corn, don't stir it too much, allowing it to char evenly. This brings out its natural sweetness in the Summery Fresh Mozzarella and Couscous Salad.
Leftovers
Store leftovers in a glass container to preserve the couscous texture. Reheat in the microwave, adding a splash of olive oil to revive the flavors.
Make It Your Own
Swap pearl couscous for quinoa for a gluten-free twist.