It all starts with couscous and ends with the forever-amazingly-stellar-combo of tomato, basil and mozzarella. AKA summer in a bowl.
Keyword basil, caprese, couscous, mozzarella, salad, side dish, Tomato
Prep Time 10mins
Cook Time 15mins
Total Time 25mins
Author Laurie McNamara
FOR THE COUSCOUS:
1cupcouscousregular or whole grain
FOR THE CAPRESE COUSCOUS SALAD:
1(heaping) cup cherry tomatoesroma and grape tomatoes can be substituted
8ouncesfresh mozzarellaI'm using the pearl size
1clovegarlicminced or grated
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.