Caprese Couscous Salad with Balsamic Glaze

• 1 cup couscous
• 1 1/4 cups water
• 1 pint cherry tomatoes, halved
• 1 cup fresh mozzarella balls (ciliegine)
• 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: Pine nuts, toasted for garnish

Steps

1. 1 Bring water to a boil in a medium saucepan. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes.
2. 2 Fluff couscous with a fork and transfer to a large bowl to cool.
3. 3 In a small saucepan, heat balsamic vinegar and honey over medium heat until slightly thickened, about 2 minutes. Set aside to cool.
4. 4 Add cherry tomatoes, mozzarella, and basil to the cooled couscous.
5. 5 Drizzle with olive oil and season with salt and pepper.
6. 6 Toss gently to combine.
7. 7 Drizzle with the balsamic glaze before serving.
8. 8 Optional: Garnish with toasted pine nuts.

Equipment

• Medium saucepan
• Large bowl
• Whisk or fork

Variations

• Add avocado for creaminess.
• Substitute feta cheese for mozzarella for a tangy twist.

Substitutions

• Use quinoa instead of couscous for a higher protein option.
• Substitute agave nectar for honey for a vegan version.

Pairings

• Grilled vegetables
• A crisp white wine like Pinot Grigio

Nutrition

Tips

• For a quicker balsamic glaze, you can use store-bought.
• Allow the salad to rest for 15 minutes to let the flavors meld.

Storage

Store in an airtight container in the fridge for up to 2 days. Toss gently before serving.

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

Serving Suggestions

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

FAQ