Couscous salad with Cherry Tomatoes and Mozzarella

An easy, colorful spring salad featuring couscous, cherry tomatoes and fresh mozzarella.

Salad:
1 – 5 oz bag of mixed spring greens
½ cup of dry whole wheat couscous – cooked as per package instructions – should yield about 1 cup of cooked couscous.
1 cup of cherry tomatoes – sliced in half.
12 to 14 kalamati olives – roughly chopped
¾ cup of fresh mozzarella – I used Trader Joe’s ciliegine mozzarella balls – sliced in half or thirds.
¼ cup toasted pine nuts.
2 tbs red onion – minced

Dressing:
6 tbs olive oil
2 tbs balsamic vinegar
1 small squeeze of honey – about 1 tsp
½ tsp Dijon mustard – I used Grey Poupon country Dijon mustard
8 twists of black pepper
A pinch of salt

View the full recipe at Green Valley Kitchen →