Caprese Couscous Salad with Balsamic Drizzle

• 1 cup couscous
• 1 1/4 cups water
• 1 pint cherry tomatoes, halved
• 1 cup fresh mozzarella balls (ciliegine), halved
• 1/4 cup fresh basil leaves, torn
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 1/4 cup pitted Kalamata olives, chopped

Steps

1. 1 Bring water to a boil in a medium saucepan. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes.
2. 2 Fluff couscous with a fork and let it cool.
3. 3 In a large bowl, combine cherry tomatoes, mozzarella, and basil.
4. 4 Whisk together olive oil, balsamic vinegar, and honey in a small bowl.
5. 5 Pour the cooled couscous into the bowl with the tomatoes and mozzarella. Add the dressing and toss to combine.
6. 6 Season with salt and pepper to taste. Optionally, add Kalamata olives.
7. 7 Serve immediately or chill for an hour to let the flavors meld.

Equipment

• Medium saucepan
• Large bowl
• Whisk

Variations

• Add grilled zucchini or roasted red peppers for extra flavor and texture.
• Substitute feta cheese for mozzarella for a tangy twist.

Substitutions

• Use grape tomatoes if cherry tomatoes are not available.
• Substitute agave nectar for honey if preferred.

Pairings

• Grilled chicken
• Warm pita bread
• A crisp white wine

Nutrition

Tips

• For a richer flavor, use aged balsamic vinegar.
• Letting the salad chill before serving enhances the flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Toss gently before serving.

Freezing: Does not freeze well due to the fresh mozzarella and vegetables.

Serving Suggestions

• Pair with grilled chicken for a heartier meal.
• Serve alongside crusty bread for a delightful texture contrast.

FAQ