- 2 cups diced tomatoes
- 1 cup diced fresh mozzarella cheese
- 1 small shallot, minced
- 1 clove garlic, minced
- 1 tablespoon chopped fresh basil (optional)
- 2 teaspoons balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/4 cups water
- 1 cup pearl (Israeli) couscous
- 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.
- 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.
04/07/2018
recipepes.com
Caprese Couscous Salad, recipe
PT15M
PT1H
5
455 calories