"Balsamic marinated tomato and mozzarella with Israeli couscous." — TBOGGS
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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.
Made this salad and added kalamata olives. Delish!
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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