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Caprese Couscous Salad Recipe

Recipe by: TBOGGS

"Balsamic marinated tomato and mozzarella with Israeli couscous."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook10 m
  • Ready In50 m
  • 1Combine tomatoes, mozzarella cheese, shallot, garlic, basil, balsamic vinegar, olive oil, salt, and black pepper in a large bowl. Refrigerate for 20 to 30 minutes.
  • 2Bring 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.
Footnotes
  • Cook's Note:
  • The garlic can be strong after the salad marinates. If you prefer a more mellow garlic taste, add half of a garlic clove.
Ingredients
  • 4 servings
  • 257 cals
  • 2 cups diced tomatoes
  • 1 cup diced fresh mozzarella cheese
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh basil (optional)
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/4 cups water
  • 1 cup pearl (Israeli) couscous
Nutrition

Amount per serving ( 5 total)

  • Calories:
    257
    13%
  • Fat:
    7.3
    11%
  • Carbs:
    35
    11%
  • Protein:
    12.7
    25%
  • Cholesterol:
    18
    6%

Based on a 2,000 calorie diet

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