Red Potato Couscous Salad with radishes and mozzarella

Summertime is salad time. Big colorful salads with texture and taste competing for your attention liven up an everyday meal. What I love about salads is that they are easy, can be made ahead and stored in the refrigerator ready for a quick delicious meal. Serve as a light dinner with fresh bread and seasonal berries or as a side to grilled fish or meat. Summertime means easy, delicious, care free meals to leave time to relax and enjoy family and friends!

8 oz baby red potatoes
1 cup Israel 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 tablespoon finely chopped fresh basil
2 teaspoon Dijon mustard
1 teaspoon capers
1/2 cup cherry tomatoes, chopped
1 can chick peas
1/4 cup thin sliced radishes
1 cup chopped fresh mozzarella

Place potatoes in medium pot cover with water. Bring to boil lowering heat to simmer for 8-10 minutes until potatoes are soft. Drain and then cool. Slice potatoes and place in large bowl. Toss Couscous with potatoes. Combine vinegar, salt, pepper, basil, mustard and capers. Add to couscous and potatoes gently combining. Add tomatoes, chick peas, radishes and mozzarella. Serve at room temperature.