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Caprese Couscous Salad

Caprese Couscous Salad

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Balsamic marinated tomato and mozzarella with Israeli couscous.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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


  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.
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Baking Nana

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 couscous 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.

Sarah Stone

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 bite size mozzarella. I think next time I'll leave out the balsamic and olive oil, and substitute some pesto


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 :)