Name: Couscous Salad, Caprese Style
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 cup water; 1 tablespoon olive oil; 1 cup couscous (regular or whole grain); 1 (heaping) cup cherry tomatoes (roma and grape tomatoes can be substituted); 8 ounces fresh mozzarella (It is using the pearl size); 2 tablespoons chopped basil; 1 clove garlic (minced or grated); 1 tablespoon olive oil; kosher salt; black pepper

It’s been a crazy few weeks with school ending, my girl’s summer ball beginning and everything in between. I’ve been only a wee bit busy, to say the least. The good news is that I have only this thing for you to make on those busy days.

Caprese couscous.

Light and fluffy couscous takes less than 15 minutes and is tossed with fresh garlic, mozzarella, tomatoes and basil. Caprese will be my regular summer combo. I try to find ways to caprese only about anything and when my cherry tomato plant is bursting at the seams with rip tomatoes, this is my go-to recipe.

The past couple of summers when a group of us friends would gather, our friends (Hi Leslie and Patrick!) have brought this particular creation to share. Everyone always raves about it and I find myself going back for seconds. Okay, thirds. So when I saw them a few weeks ago and finally asked Leslie what’s in it, she told me how it’s genuinely simply a few humble ingredients and gave me her blessing to share it here on SS.

This dish is truly simple, healthy and refreshingly light. And if you want to substitute quinoa for the couscous, then go right on ahead. This bowl of caprese perfection is standout, leftovers are standout and I served it along with this lemon and basil grilled chicken and yes, even my girls ate it. Only not the tomatoes.

One of these days…

For this Caprese Couscous Set out:

couscous
fresh mozzarella
cherry tomatoes
olive oil
basil (fresh)
garlic
salt
pepper
olive oil

Next, prepare couscous by following directions. This is how I make couscousevery single time.

Once the couscous is ready, fluff with a fork.

Next add the couscous to a bowl and then grate in a small clove of garlic, or finely mince it before adding it in.

Then throw in the 1 pint cherry tomatoes, 8 ounces fresh mozzarella ( either pearl-size (left whole, pictured above), celegine-size cut in half or one large 8 ounce ball diced), 2 tablespoons of chopped fresh basil into the bowl with the cooled couscous and season with a couple of pinches of kosher salt and a few grinds of coarse black pepper. Lastly drizzle with a tablespoon or more of olive oil.

Gently toss to combine.

Dependable for a simmer party or as a side dish to your go-to dinner. However, it’s most surely dependable with a glass of crispy white wine.