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–+ servings

Caprese Couscous Salad

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It all starts with couscous and ends with the forever-amazingly-stellar-combo of tomato, basil and mozzarella. AKA summer in a bowl.
Course easy
Cuisine Mediterranean
Keyword basil, caprese, couscous, mozzarella, salad, side dish, Tomato
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 264
Author Laurie McNamara

Ingredients

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

Instructions

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.

Nutrition

Serving: 1g | Calories: 264kcal | Carbohydrates: 23g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 30mg | Sodium: 242mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 1mg