Wednesday, June 20, 2012

Caprese Couscous Salad

Couscous. Just try saying that five times in a row and not laughing. It's just such a fun word to say.



Anyways. The only kind of couscous I'd ever had until recently was the really tiny kind (you know...regular couscous). A while ago, I got some pearl (or Israeli) couscous at the grocery store, and I just didn't know what to do with it. I checked out a lot of recipes of Food Gawker and a bunch of food blogs, but none of them were really calling my name. Then I thought of it...Caprese Couscous! 


This couscous salad combines all the flavours of a traditional Caprese in a delicious side dish, but changes them up a bit. The tomatoes are roasted and the buffalo mozzarella is in pearl form. Once the mozzarella hits the hot couscous, it melts a bit and it is so delicious. I hope you enjoy!

Caprese Couscous Salad
Serves 4 as a side dish

  • About 25 cherry tomatoes
  • 1 Tbsp. olive oil
  • 1/2 cup buffalo mozzarella pearls
  • 1/4 cup chopped fresh basil
  • 1 cup Israeli or pearl couscous
  • 1/4 tsp. salt
Heat oven to 400 F. Once heated, place tomatoes on a baking sheet lined with foil, and drizzle olive oil over top. Liberally sprinkle with salt and roast tomatoes in oven for about 15 minutes.

Meanwhile cook couscous. Place one cup couscous into 1 3/4 cups boiling water. Reduce heat to simmer, cover, and let cook 10 minutes or until all liquid is absorbed. Add salt to couscous as it is cooking.

Once couscous is done, add tomatoes, basil and cheese. Stir to combine. Serve immediately.

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