Mediterranean Couscous Salad with Roasted Red Peppers and Mozzarella

This vibrant Mediterranean Couscous Salad combines roasted red peppers, creamy mozzarella, fresh mint, and zesty lemon for a refreshing dish. The fluffy couscous serves as a perfect base, while the olive oil adds richness and depth. This recipe balances traditional Mediterranean flavors with creative touches, making it a delightful side or light main course.

Ingredients:

• 1 cup couscous
• 1 1/4 cups vegetable broth or water
• 2 large red bell peppers
• 1 cup mozzarella cheese, diced
• 1/4 cup fresh mint leaves, chopped
• 1 lemon, juiced and zested
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the red bell peppers in half, remove seeds, and place them cut-side down on a baking sheet. Roast in the oven for about 20-25 minutes, until the skin is blistered and charred.
3. While the peppers are roasting, bring the vegetable broth or water to a boil in a saucepan. Once boiling, remove from heat and stir in the couscous. Cover and let it sit for about 5 minutes until the liquid is absorbed. Fluff with a fork.
4. Once the peppers are done, remove them from the oven, let them cool, and then peel off the skins. Chop the roasted peppers into bite-sized pieces.
5. In a large bowl, combine the couscous, roasted red peppers, diced mozzarella, cherry tomatoes, and chopped mint.
6. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, salt, and pepper. Pour the dressing over the couscous mixture and toss to combine.
7. Serve the salad warm or at room temperature, garnished with additional mint if desired.