Description
Caprese Couscous Salad is a fresh and vibrant twist on the classic Italian Caprese salad, featuring pearl couscous, juicy tomatoes, mozzarella, and basil in a light balsamic dressing.
Ingredients
Units
Scale
- 1 cup pearl (Israeli) couscous
- 1 1/4 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls (bocconcini or ciliegine), halved if large
- 1/4 cup fresh basil leaves, torn or sliced
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Bring water or broth to a boil in a saucepan. Add couscous, reduce heat, cover, and simmer for about 8–10 minutes until tender. Let cool.
- In a large bowl, combine the cooled couscous, cherry tomatoes, and mozzarella balls.
- Add the torn basil leaves.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- For extra flavor, roast the cherry tomatoes before adding.
- Can be made ahead and refrigerated for up to 2 days.
- Add grilled chicken or chickpeas for a protein boost.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 15mg
