Caprese Couscous Salad Recipe -
Caprese Couscous Salad Recipe
  • READY IN 50 mins

Caprese Couscous Salad

Recipe by  

"Balsamic marinated tomato and mozzarella with Israeli couscous."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    50 mins


  1. Combine tomatoes, mozzarella cheese, shallot, garlic, basil, balsamic vinegar, olive oil, salt, and black pepper in a large bowl. Refrigerate for 20 to 30 minutes.
  2. Bring 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.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
Jul 03, 2012

I found this was a great side dish. I didn't care for the shallot but that wasn't enough for me to mark it down. Instead of dicing the mozzarella I just used the pearlini style -which is a fresh bite size mozzarella. I think next time I'll leave out the balsamic and olive oil, and substitute some pesto

Most Helpful Critical Review
Jul 01, 2012

This has great potential but needs a lot more balsamic vinegar. I think White Balsamic would be great in this and not give the salad thta muddy color. The instructions on cooking the Isreali couscous are very different than the package instructions. I tried it this way and after 25 minutes the liquid was not absorbed and the couscous wasn't tender. Toast the couscous in a little olive oil - add the boiling water - cover and simmer on very low for 10 - 12 minutes until the water is absorbed. I made this for the Western Region Allstar Faceless Frenzy July 2012. With the changes mentioned above, I will definitely make this again.

Jul 27, 2013

I got impatient and ate this at room temperature. It was great! I added extra basil, used red onion instead of a shallot, and omitted the garlic. I would definitely make it again :)

Jul 25, 2012

Made this salad and added kalamata olives. Delish!

Oct 04, 2014

WE love this dish, It had great flavor. I suggest that you make this a few hours before serving so the flavors develop. Follow the recipe. I paired it with Cod with Italian Crumb Topping and French cut green beans with real bacon bits. This was a very nice meal enjoyed very much. Thanks, Happy Cooking!

Jun 12, 2013

This was a simple and easy dish. Great on a hot summer night. Quick to make and delicious. I added a lot more basil and added the couscous when it was still just a bit warm, so it really soaked up the flavors and wilted the basil a bit, but still had a nice bite to it. I'll definitely be making it again.

Apr 27, 2013

This was really good but I didn't care for it cold. Next time I will marinate the tomatoes and cheese at room temperature and add them to the couscous when it's still warm. The pepper was too overpowering for me, next time I would at least quarter the amount.

Aug 19, 2015



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  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 35 g
  • 11%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 12.7 g
  • 25%
  • Sodium
  • 478 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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