Caprese Couscous Salad

Caprese Couscous Salad

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"Balsamic marinated tomato and mozzarella with Israeli couscous."

Ingredients

50 m servings 257 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Combine tomatoes, mozzarella cheese, shallot, garlic, basil, balsamic vinegar, olive oil, salt, and black pepper in a large bowl. Refrigerate for 20 to 30 minutes.
  2. Bring the water to a boil in a saucepan. Remove from the heat, and stir in the couscous. Cover and let stand for 10 minutes; fluff with a fork. Allow couscous to cool, then toss with tomato mixture.

Footnotes

  • Cook's Note:
  • The garlic can be strong after the salad marinates. If you prefer a more mellow garlic taste, add half of a garlic clove.
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Reviews

8
  1. 11 Ratings

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This has great potential but needs a lot more balsamic vinegar. I think White Balsamic would be great in this and not give the salad thta muddy color. The instructions on cooking the Isreali ...

I found this was a great side dish. I didn't care for the shallot but that wasn't enough for me to mark it down. Instead of dicing the mozzarella I just used the pearlini style -which is a fre...

I got impatient and ate this at room temperature. It was great! I added extra basil, used red onion instead of a shallot, and omitted the garlic. I would definitely make it again :)