Caprese Couscous Salad

Rating: 4.25 stars
20 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

Balsamic marinated tomato and mozzarella with Israeli couscous.

By TBOGGS

Gallery

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
20 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Cook's Note:

The garlic can be strong after the salad marinates. If you prefer a more mellow garlic taste, add half of a garlic clove.

Nutrition Facts

Per Serving:
257 calories; protein 12.7g 25% DV; carbohydrates 35g 11% DV; fat 7.3g 11% DV; cholesterol 18.1mg 6% DV; sodium 477.5mg 19% DV. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

thedailygourmet
Rating: 5 stars
07/04/2012
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
Helpful
(9)

Most helpful critical review

Baking Nana
Rating: 3 stars
07/01/2012
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
Helpful
(12)
20 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Baking Nana
Rating: 3 stars
07/01/2012
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
Helpful
(12)
thedailygourmet
Rating: 5 stars
07/03/2012
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
Helpful
(9)
Marbear
Rating: 5 stars
07/27/2013
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:) Read More
Helpful
(5)
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Linda
Rating: 5 stars
07/25/2012
Made this salad and added kalamata olives. Delish! Read More
Helpful
(2)
KIKIABOM
Rating: 5 stars
06/12/2013
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. Read More
Helpful
(1)
StickySue
Rating: 5 stars
10/04/2014
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! Read More
Helpful
(1)
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Debbie
Rating: 5 stars
06/12/2016
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!! Read More
Helpful
(1)
kellieann
Rating: 4 stars
04/27/2013
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. Read More
Helpful
(1)
Terra-Matris
Rating: 5 stars
10/06/2013
...this was wonderful...the only thing I did different...I used Trader Joe's Harvest Grains instead of just plain couscous. Read More
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