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Caprese Couscous Salad
Reviews:
July 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.

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