Caprese Couscous

10 mins Prep Time

14 mins Cook Time

Written By

Maddy Goldberg

Caprese salad is a simple Italian dish traditionally comprised of tomatoes, basil, mozzarella and olive oil. Caprese salad is light, easy to make and one of my favourite salads to eat (especially because any salad with cheese is instantly at the top of my list). This dish turns the classic salad into a hearty side dish containing all the flavours you love with couscous, vinegar and garlic. The pearl couscous will pop in your mouth with texture and flavour, unlike any pasta or couscous salad you’ve had before. Don’t be shy with the sherry vinegar -- add it at the end to season the dish and watch how it brightens up all the flavours.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @maddygoldberg!

Ingredients

Caprese Couscous

1 cup pearl couscous
1 1/2 cups chicken stock (or water)
1/2 cup grape tomatoes, halved
2 teaspoons sherry vinegar
1/4 cup olive oil
4 garlic cloves, smashed
1/2 teaspoon salt
1/4 cup mozzarella, diced
1/4 cup basil, torn into pieces

Directions

Caprese Couscous

2 Steps

Step 1

In a dry sauté pan over medium-high heat, toast the pearl couscous moving constantly for 5 minutes or until golden brown. Add the chicken stock, cover and reduce to a simmer. Cook for 12 minutes or until water is absorbed and couscous is al dente.
Step 2

In a bowl, mix tomatoes, sherry and salt. Set aside. In a sauté pan, add olive oil and smashed garlic. Bring to a light simmer over low heat and let cook for about 3 minutes. Turn off heat and carefully remove garlic. Set aside. Once couscous is cooked transfer to a large bowl and add the garlic oil, tomato mixture, cut mozzarella and basil. Stir and season with more salt and sherry vinegar.