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 ...