Caprese Couscous Salad
A 12 minute, giant couscous salad with feta, sun dried tomatoes and chickpeas.
Recipe Summary Caprese Couscous Salad
Balsamic marinated tomato and mozzarella with Israeli couscous.Ingredients | African Couscous Salad2 cups diced tomatoes1 cup diced fresh mozzarella cheese1 small shallot, minced1 clove garlic, minced1 tablespoon chopped fresh basil (Optional)2 teaspoons balsamic vinegar2 teaspoons extra-virgin olive oil½ teaspoon salt½ teaspoon ground black pepper1 ¼ cups water1 cup pearl (Israeli) couscousDirectionsCombine 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.The garlic can be strong after the salad marinates. If you prefer a more mellow garlic taste, add half of a garlic clove.Info | African Couscous Saladprep:
20 mins
cook:
10 mins
additional:
20 mins
total:
50 mins
Servings:
4
Yield:
4 servings
TAG : Caprese Couscous SaladSalad, Vegetable Salad Recipes, Caprese Salad Recipes,
