Caprese Couscous Salad Recipe

Directions

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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
257 cal
13%

Fat
7.3 g
11%

Carbs
35 g
11%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

Blondeprincess

Jul. 3, 2012

"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 fresh bit..." See moree size mozzarella. I think next time I'll leave out the balsamic and olive oil, and substitute some pesto"

Baking Nana

Jul. 1, 2012

"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 cousco..." See moreus are very different than the package instructions. I tried it this way and after 25 minutes the liquid was not absorbed and the couscous wasn't tender. Toast the couscous in a little olive oil - add the boiling water - cover and simmer on very low for 10 - 12 minutes until the water is absorbed. I made this for the Western Region Allstar Faceless Frenzy July 2012. With the changes mentioned above, I will definitely make this again."