Capresse Couscous Salad

Capresse Couscous Salad


"Add a spark of interest to quick cooking couscous by adding HERB-OX® Bouillon to your water and tossing in pesto."
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15 m servings 464 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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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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  • Prep

  • Cook

  • Ready In

  1. Bring water and chicken granules to a boil in a small saucepan. Take pan off heat, add couscous and cover. Let sit for 5 minutes, add the pesto and toss to mix. Place a mound of couscous on each of 4 plates and surround with alternating slices of tomato and mozzarella. Drizzle with olive oil and sprinkle with basil.
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I tried the pesto couscous part of this recipe- I didn't like the basil flavor in the couscous, we won't make this again.