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.
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.
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 try to 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.
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…
To Make This Caprese Couscous You Will Need:
- fresh mozzarella
- cherry tomatoes
- olive oil
- basil (fresh)
- olive oil
Next, prepare couscous by following directions. This is how I make couscous every single time.
Once the couscous is ready, fluff with a fork.
Next add the couscous to a bowl and then grate in a small clove of garlic, or finely mince it before adding it in.
Then throw in the 1 pint cherry tomatoes, 8 ounces fresh mozzarella ( either pearl-size (left whole, pictured above), celegine-size cut in half or one large 8 ounce ball diced), 2 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.
Gently toss to combine.
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.
Caprese Couscous Salad
FOR THE COUSCOUS:
- 1 cup water
- 1 tablespoon olive oil
- 1 cup couscous, regular or whole grain
FOR THE CAPRESE COUSCOUS SALAD:
- 1 (heaping) cup cherry tomatoes, roma and grape tomatoes can be substituted
- 8 ounces fresh mozzarella, I'm using the pearl size
- 2 tablespoons chopped basil
- 1 clove garlic, minced or grated
- 1 tablespoon olive oil
- kosher salt
- black pepper
MAKE THE COUSCOUS:
- 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.
- Transfer prepared couscous to a mixing bowl to cool.
MAKE THE CAPRESE COUSCOUS SALAD:
- 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.
- Gently toss to combine and refrigerate until ready to serve.
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