Recipe by TBOGGS
"Balsamic marinated tomato and mozzarella with Israeli couscous."
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diced fresh mozzarella cheese
chopped fresh basil
extra-virgin olive oil
ground black pepper
1 1/4 cups
pearl (Israeli) couscous
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
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.
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 :)
Made this salad and added kalamata olives. Delish!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Caprese Couscous Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 65
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