Caprese Couscous Salad
This Caprese Couscous Salad is a light and refreshing dish in the Mediterranean cuisine, where the loose and fluffy grains of starch are combined with soft and sweet cherry tomatoes, mozzarella balls, and basil. A high plain salad takes on a beautiful health aspect with the addition of oil and vinegar or dressing. The preparation does not take much time, about fifteen minutes worth of preparation and five minutes of cooking, and each serve contains approximately thirty two hundred calories. That salad is highly versatile and can be decorated with optional ingredients such as cucumber and grilled chicken to make it more hearty. It is great on its own or as a side, lunch, or light supper, and can last covered in the refrigerator for up to three days.
Ingredients
- 1 cup couscous cooked according to package instructions
- 2 cups cherry tomatoes halved
- 1 cup fresh mozzarella balls bocconcini or ciliegine
- 1 medium cucumber diced (optional)
- 1/4 cup fresh basil leaves chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar or balsamic glaze for sweetness
- Salt and pepper to taste
- Optional: Garlic powder or red pepper flakes for added flavor
Instructions
- Cook the Couscous:
- Boil water in a small saucepan and add couscous, following the instructions on the package. Let it sit for 5 minutes, then fluff with a fork and set aside to cool.
- Prepare the Vegetables:
- While the couscous cools, wash and halve the cherry tomatoes. Dice the cucumber if you're using it, and chop the basil leaves.
- Combine Ingredients:
- In a large mixing bowl, add the cooked couscous, cherry tomatoes, mozzarella balls, cucumber (if using), and chopped basil.
- Make the Dressing:
- Drizzle the olive oil and balsamic vinegar over the salad. Season with salt, pepper, and any optional spices like garlic powder or red pepper flakes.
- Toss and Serve:
- Gently toss all the ingredients until well combined and evenly coated with the dressing.
Notes
- For a heartier meal, you can add grilled chicken or shrimp to the salad.
- If you're vegan or dairy-free, swap the mozzarella for a plant-based alternative or omit it entirely.
- This salad is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.