Mozzarella & tomato couscous salad

Fresh mozzarella, tomato, and basil pasta salad with pearled couscous, on top of a fresh bed of arugula! It’s a summer taste treat!

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)

View the full recipe at Ruffles & Truffles →