Caprese Couscous Salad recipe

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Ingredients

2 cups diced tomatoes
1 cup diced fresh mozzarella cheese
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 ground black pepper
1 ¼ cups water
1 cup pearl (Israeli) couscous

Nutrition Info

257.1 calories
carbohydrate: 35 g
cholesterol: 18.1 mg
fat: 7.3 g
fiber: 3.1 g
protein: 12.7 g
saturatedFat: 3.3 g
servingSize: -
sodium: 477.5 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Bring the water to a boil in a 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.

Recipe Yield

4 servings

Recipe Note

Balsamic marinated tomato and mozzarella with Israeli couscous.

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