A fresh twist on the classic! Juicy roasted + fresh cherry tomatoes, mozzarella, and fluffy couscous tossed in a balsamic dressing. Light, flavorful, and the perfect side dish for any meal.
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Caprese Couscous Salad
manandev
A fresh twist on the classic! Juicy roasted + fresh cherry tomatoes, mozzarella, and fluffy couscous tossed in a balsamic dressing. Light, flavorful, and the perfect side dish for any meal.
prep time
10 minutes
cooking time
15 minutes
servings
4
total time
25 minutes
Equipment
Baking sheet (for roasting tomatoes)
Large mixing bowl
Whisk (for dressing)
Knife & cutting board
Measuring cups & spoons
Ingredients
Salad
½ tbsp olive oil
1 ½ cups cherry tomatoes (use half fresh, roast the other half until they burst)
½ shallot, chopped
Salt, pepper & chili flakes (to taste)
½ lb cooked couscous
1 cup mozzarella balls (marinated, if available)
½ cup fresh basil leaves, chopped
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Dressing
â…“ cup extra virgin olive oil
2 ½ tbsp balsamic vinegar
Instructions
1
Preheat oven to 400°F. Toss half the cherry tomatoes with ½ tbsp olive oil, salt, and pepper. Roast for 10–15 minutes until soft and slightly blistered.
2
In a large bowl, combine cooked couscous, roasted tomatoes, fresh cherry tomatoes, chopped shallot, mozzarella, and fresh basil.
3
In a small bowl, whisk together olive oil and balsamic vinegar. Season with salt, pepper, and chili flakes to taste.
4
Pour dressing over the couscous mixture and toss gently until well coated.
5
Serve immediately, or chill for 20–30 minutes before serving for extra flavor.
Notes
🍅 Tomato Hack: Use a mix of red and yellow cherry tomatoes for color.
🧄 Extra Flavor: Add a clove of roasted garlic to the dressing.
🌱 Make Ahead: Salad keeps in the fridge up to 2 days — just add basil right before serving.
