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Caprese Couscous Salad


  • 2 cups diced fresh tomatoes
  • 8 ounces fresh mozzarella cheese, diced
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 Tablespoon chopped fresh basil
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1¼ cups water
  • 1 cup pearl (Israeli) couscous

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.

Bring the water to a boil in a small 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.

Makes 6 servings.