Caprese Couscous Salad

This is what I get for procrastinating. It’s 8 am, Monday morning, and I’m just now composing the text for this post.

It’s all Super Bowl’s fault. (You see what I did there…) But I’ve come to rely on the fact that the game is typically a blow out. My plan was to write this up last night after the half-time show. But no, the Patriots and the Seahawks had a different plan for my evening. They required that I hang in until the final click of the clock.

What a game!!!! We loved it from start to finish. However, for most of it we didn’t know whether to grab a pom-pom and megaphone or a box of tissue…the game so exciting, but the commercials so moving. Did you notice that? Or was it just us? Wimpy, sentimental, us? The puppy with the horses? The ‘Dad’ commercials? Oh man…

It was a great game…

So, yes, I made Caprese Couscous Salad on Saturday. Sometimes I get such a craving for the fresh flavors of Caprese…juicy sweet tomatoes, bright herbaceous basil and delicate mild mozzarella. These, coupled with the tang of balsamic vinegar and the smooth fruity taste of olive oil mixed with the sweet and nutty miniature pearls of couscous make for a really nice dish.

I was so excited, I threw this together before heading out for a much needed run. It’s been a long time – but the sun was out, the sky was clear and my sneakers were begging for attention…

Upon my return I had this lovely chilled bowl of deliciousness waiting for me.

Perfect lunch, perfect salad, perfect side-dish.

Once the couscous is steamed, it’s just a matter of mixing in your traditional ingredients for a Caprese salad.

It’s that simple…but it’s also as hearty, fresh and fulfilling as anything you’ll eat all day!

Buon Appetito!

Caprese Couscous Salad

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• Author: Ciao Chow Bambina
• Category: Side-Dish

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Ingredients

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• 5 cups water
• 2 cups Israeli Couscous
• 2 Tbsp. olive oil
• 1 pint grape tomatoes, sliced in half, length-wise
• 1/2 – 3/4 cup fresh basil, cut chiffonade (little ribbons)
• 8 oz. mozzarella, cut into small cubes
• 3 – 4 Tbsp. olive oil
• 2 – 3 Tbsp. balsamic vinegar
• Kosher salt & freshly ground pepper, to taste

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Instructions

1. In a medium pot, bring water, couscous and 2 Tbsp. olive oil to a boil.
2. Lower heat and simmer for 8 minutes.
3. Remove from heat, cover, and let steam for about 10 minutes.
4. In the meantime, cut the tomatoes, slice the basil and cube the mozzarella.
5. When couscous is ready, fluff with a fork and let cool.
6. Mix in tomatoes, basil, mozzarella, olive oil and vinegar.
7. Add salt and pepper to taste.
8. Serve.

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Ciao!