Caprese Couscous Salad

Caprese Couscous Salad is my go-to summer salad! It all starts with light and fluffy couscous and ends with the forever-amazingly-stellar-combo of tomato, basil and mozzarella. Serve with grilled chicken or as a light meatless meal option.

 Caprese Couscous Salad l

It’s been a crazy few weeks with school ending, my girl’s summer ball beginning and everything in between. I’ve been just a wee bit busy, to say the least. The good news is that I have just this thing for you to make on those busy days. Caprese couscous.

Light and fluffy couscous takes less than 15 minutes and is tossed with fresh garlic, mozzarella, tomatoes and basil. Caprese will be my favorite summer combo. I find ways to caprese just about anything and when my cherry tomato plant is bursting at the seams with rip tomatoes, this is my go-to recipe.

Caprese Couscous Salad l

The past couple of summers when a group of us friends would gather, our friends (Hi Leslie and Patrick!) have brought this particular creation to share. Everyone always raves about it and I find myself going back for seconds. Okay, thirds. So when I saw them a few weeks ago and finally asked Leslie what’s in it, she told me how it’s really just a few humble ingredients and gave me her blessing to share it here on SS.

This recipe is truly simple, healthy and refreshingly light. And if you want to substitute quinoa for the couscous, then go right on ahead. This bowl of caprese perfection is amazing, leftovers are amazing and I served it along with this lemon and basil grilled chicken and yes, even my girls ate it. Just not the tomatoes.

One of these days…

Caprese Couscous Salad l

Here’s what you’ll need: tomatoes; I’ve made this caprese couscous with diced roma, grape or cherry tomatoes and you’ll need a little less than a pint. Mozzarella (the fresh kind!);  8 ounces fresh mozzarella, either pearl-size (left whole, pictured above), celegine-size cut in half or one large 8 ounce ball that has been cut into small cubes.  The remaining ingredients are couscous, olive oil, basil, garlic, salt and pepper.

Caprese Couscous Salad l

Next, prepare couscous by following directions. This is how I make couscous every single time.

Caprese Couscous Salad l

Once the couscous is ready, fluff with a fork.

Caprese Couscous Salad l

Next add the couscous to a bowl and then grate in a small clove of garlic, or finely mince it before adding it in.

Caprese Couscous Salad l

Then throw in the tomatoes, mozzarella, two tablespoons of chopped fresh basil into the bowl with the cooled couscous and season with a couple of pinches of kosher salt and a few grinds of coarse black pepper. Lastly drizzle with a tablespoon or more of olive oil.

Caprese Couscous Salad l

Gently toss to combine.

Caprese Couscous Salad l

Perfect for a simmer party or as a side dish to your favorite dinner. However, it’s most definitely perfect with a glass of crispy white wine.

Enjoy! And if you give this Caprese Couscous recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Caprese Couscous Salad l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 6-8 servings (depending)

Caprese Couscous Salad

Caprese Couscous Salad
It all starts with couscous and ends with the forever-amazingly-stellar-combo of tomato, basil and mozzarella. AKA summer in a bowl.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes



  • 1 cup water
  • 1 tablespoon olive oil
  • 1 cup couscous (regular or whole grain)


  • 1 (heaping) cup halved cherry tomatoes (just under a pint [about]) -- roma and grape tomatoes can be substituted
  • 8 ounces fresh mozzarella (I'm using the pearl size)
  • 2 tablespoons chopped fresh basil
  • 1 small clove fresh garlic, minced or grated
  • 1 tablespoon olive oil
  • Kosher Salt
  • Black Pepper



  1. Add water and one tablespoons of olive oil to a saucepan. Cover and bring to a boil. Remove the saucepan from heat and stir in couscous and salt. Cover and set off to the side for 10 minutes. When time is up, immediately remove lid and fluff with fork.
  2. Transfer prepared couscous to a mixing bowl to cool.


  1. To cooled couscous; add tomatoes, mozzarella, basil and garlic. Drizzle in the remaining tablespoon of olive oil and season with a couple pinches of kosher salt, a few grinds of coarse black pepper, to taste.
  2. Gently toss to combine and refrigerate until ready to serve.

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Caprese Couscous Salad l


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10 Responses to “Caprese Couscous Salad”

  1. #
    Katrina @ Warm Vanilla Sugar — July 2, 2014 at 6:28 am

    This is such a great summer picnic meal! Love it!

  2. #
    Cassie — July 2, 2014 at 8:27 am

    Summer in a bowl, right there. Love this, lady!

  3. #
    Ann — July 2, 2014 at 9:11 am

    This is PERFECT! Way to hot to cook. Served alone or with any meat or fish and your done. Easy clean up to!
    I thank you!

  4. #
    Liz@Virtually Homemade — July 2, 2014 at 11:07 am

    Beautiful summer salad! I loved the way you rinsed the tomatoes in the container – smart šŸ™‚

  5. #
    Anna @ Crunchy Creamy Sweet — July 2, 2014 at 11:11 am

    I am a huge fan of couscous! This dish screams summer to me! Sharing!

  6. #
    Amallia @DesireToEat — July 2, 2014 at 11:18 am

    What a great recipe. i love couscous

  7. #
    Muna Kenny — July 3, 2014 at 10:28 am

    Perfect! I will chill it in the fridge to make it extra refreshing for this really hot summer šŸ™‚

  8. #
    Meredith — July 4, 2014 at 12:28 am

    I need a big plate of this now!

  9. #
    Carol at Wild Goose Tea — July 5, 2014 at 2:48 pm

    Your blog is outstanding in regard to the step by step pictures. Give yourself a pat on the back. Very interesting salad/side dish. I pinned it. I didn’t want to forget it.

    • Laurie McNamara replied: — July 14th, 2014 @ 8:32 am

      Thank you so much Carol!

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