Balsamic marinated tomato and mozzarella with Israeli couscous.
The garlic can be strong after the salad marinates. If you prefer a more mellow garlic taste, add half of a garlic clove.
I found this was a great side dish. I didn't care for the shallot but that wasn't enough for me to mark it down. Instead of dicing the mozzarella I just used the pearlini style -which is a fresh bite size mozzarella. I think next time I'll leave out the balsamic and olive oil, and substitute some pesto
Read More This has great potential but needs a lot more balsamic vinegar. I think White Balsamic would be great in this and not give the salad thta muddy color. The instructions on cooking the Isreali couscous are very different than the package instructions. I tried it this way and after 25 minutes the liquid was not absorbed and the couscous wasn't tender. Toast the couscous in a little olive oil - add the boiling water - cover and simmer on very low for 10 - 12 minutes until the water is absorbed. I made this for the Western Region Allstar Faceless Frenzy July 2012. With the changes mentioned above, I will definitely make this again.
Read More This has great potential but needs a lot more balsamic vinegar. I think White Balsamic would be great in this and not give the salad thta muddy color. The instructions on cooking the Isreali couscous are very different than the package instructions. I tried it this way and after 25 minutes the liquid was not absorbed and the couscous wasn't tender. Toast the couscous in a little olive oil - add the boiling water - cover and simmer on very low for 10 - 12 minutes until the water is absorbed. I made this for the Western Region Allstar Faceless Frenzy July 2012. With the changes mentioned above, I will definitely make this again.
I found this was a great side dish. I didn't care for the shallot but that wasn't enough for me to mark it down. Instead of dicing the mozzarella I just used the pearlini style -which is a fresh bite size mozzarella. I think next time I'll leave out the balsamic and olive oil, and substitute some pesto
I got impatient and ate this at room temperature. It was great! I added extra basil, used red onion instead of a shallot, and omitted the garlic. I would definitely make it again :)
This was really good but I didn't care for it cold. Next time I will marinate the tomatoes and cheese at room temperature and add them to the couscous when it's still warm. The pepper was too overpowering for me, next time I would at least quarter the amount.
I made this salad and it was to die for!! My dinner party loved it! Only add the 1 clove of garlic - seems like it's too little but mixed with the onion made it perfect. Also, I used 1 teaspoon of balsamic GLAZE and 1 teaspoon of red wine vinegar instead. Added a touch more fresh basil as well. Was amazing!!! Serve room temp otherwise will loose flavor when too cold. Excellent! Will definitely make again!! **UPDATE NOTE** make this salad right before you are eating it-- room temp - does not hold well in fridge -- couscous sucks up the olive oil and gets very mushy** only good on first day!!
This was a simple and easy dish. Great on a hot summer night. Quick to make and delicious. I added a lot more basil and added the couscous when it was still just a bit warm, so it really soaked up the flavors and wilted the basil a bit, but still had a nice bite to it. I'll definitely be making it again.
WE love this dish, It had great flavor. I suggest that you make this a few hours before serving so the flavors develop. Follow the recipe. I paired it with Cod with Italian Crumb Topping and French cut green beans with real bacon bits. This was a very nice meal enjoyed very much. Thanks, Happy Cooking!
Made it, love it! Has a nice flavor and it's fairly healthy to boot. I also suggest making it a couple hrs in advance so the flavors have to time to absorb into the couscous.Will definitely make again.
I adore this recipe. I've made it with regular couscous and also with orzo. I think the Israeli couscous or orzo options are best. It's super simple & so tasty, especially in summer with garden tomatoes & basil. Yummy! Thanks for the recipe.
...this was wonderful...the only thing I did different...I used Trader Joe's Harvest Grains, instead of just plain couscous.
Couldn't stop eating this. Used pearl mozzarella and about 3t of balsamic and olive oil. Salted couscous cooking water
Very easy dish. Can be a little more generous with the balsamic. Definitely make again.
The caprese was good until I added the couscous then it became bland. I tried adding more vinegar then it overpowered. I may give up on this one