Caprese Couscous Salad

Caprese Couscous Salad

TBOGGS

"Balsamic marinated tomato and mozzarella with Israeli couscous."
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Ingredients

50 m servings 257 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

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.

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Reviews

Read all reviews 13
  1. 18 Ratings

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Most helpful positive review

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 fre...

Most helpful critical review

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 ...

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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 ...

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 fre...

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!

I made this salad and it was to die for!! My dinner party loved it! Only add the 1 clove of garlic - seems like it's too little but mixed with the onion made it perfect. Also, I used 1 teaspo...

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 Fre...

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 soak...

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 ov...

I adore this recipe. I've made it with regular couscous and also with orzo. I think the Israeli couscous or orzo options are best. It's super simple & so tasty, especially in summer with garden ...

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