Red Potato Couscous Salad with Radishes and Mozzarella


Summertime is salad time and my healthy Red Potato Couscous Salad is an incredible mix of flavors, topped with radishes and mozzarella cheese. Talk about delicious!

Big, colorful, salads with varied textures and tastes will be competing for your attention, so go for one with a little big of everything. Salads are easy to prepare in advance and store in the refrigerator, ready to be eaten for a quick and delicious meal. Serve this salad as a light dinner with fresh bread and seasonal berries, or as a side to grilled fish or meat. Summertime means easy, delicious, carefree and healthy meals so you still have time to relax and enjoy the weather!


Red Potato Couscous Salad



8 oz baby red potatoes
1 cup Israeli Couscous, cooked according to package instructions
3/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon fresh black pepper
2 tablespoons finely chopped fresh basil
2 teaspoons Dijon mustard
1 teaspoon capers
1/2 cup cherry tomatoes, chopped
1 can chick peas
1/4 cup thinly sliced radishes
1 cup chopped fresh mozzarella

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1. Place potatoes in a medium pot and cover with water. Bring to a boil, lowering heat to simmer for 8-10 minutes, until potatoes are soft. Drain and then cool.

2. Slice potatoes and place in a large bowl. Toss couscous with potatoes.

3. Combine vinegar, salt, pepper, basil, mustard and capers in a small bowl. Add to couscous and potatoes, gently combining.

4. Add tomatoes, chick peas, radishes and mozzarella cheese. Serve at room temperature.







More from the chef: GoodDinnerMrsMellen.com and GoodDinnerMrsMellen.blogspot.com


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