Sun-Kissed Caprese Couscous Salad
Bring fresh summer flavor to the table with this colorful couscous salad. Tender pearl couscous is topped with juicy tomatoes, mozzarella pearls, salami and fresh basil, then finished with a bright homemade lemon-basil dressing.
Recipe - El Dorado #40
Sun-Kissed Caprese Couscous Salad
Prep Time30 Minutes
Servings10
Cook Time15 Minutes
Ingredients
1 1/2 cups pearl couscous, uncooked
1 1/2 cups packed fresh basil leaves, divided
1/4 cup fresh lemon juice
2 Tbs white wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 cup extra virgin olive oil
1 (10 oz) pkg grape tomatoes, halved
1 (8 oz) pkg fresh mozzarella pearls
1 cup salami, chopped
Directions
- Cook the pearl couscous according to the package directions. Drain, and rinse under cold water. Spread onto a sheet pan to let cool completely and dry slightly.
- In a blender, combine 1 cup of the basil, lemon juice, white wine vinegar, Dijon mustard and salt. Blend until smooth. With the blender running, slowly drizzle in the olive oil until the dressing is smooth and emulsified.
- Transfer the cooled couscous to a large bowl. Add half of the dressing. Toss until evenly coated.
- Place the couscous on a serving platter or in a large serving bowl. Scatter the tomatoes, mozzarella pearls and salami over the couscous.
- Thinly slice the remaining basil, and sprinkle over the top. Drizzle with a few additional tablespoons of dressing. Serve the remaining dressing on the side.
Nutritional Information
Per Serving (1 cup): Calories: 280, Fat: 19 g (5 g Saturated Fat), Cholesterol: 25 mg, Sodium: 450 mg, Carbohydrates: 19 g, Fiber: 1 g, Protein: 10 g.
30 minutes
Prep Time
15 minutes
Cook Time
10
Servings
Directions
- Cook the pearl couscous according to the package directions. Drain, and rinse under cold water. Spread onto a sheet pan to let cool completely and dry slightly.
- In a blender, combine 1 cup of the basil, lemon juice, white wine vinegar, Dijon mustard and salt. Blend until smooth. With the blender running, slowly drizzle in the olive oil until the dressing is smooth and emulsified.
- Transfer the cooled couscous to a large bowl. Add half of the dressing. Toss until evenly coated.
- Place the couscous on a serving platter or in a large serving bowl. Scatter the tomatoes, mozzarella pearls and salami over the couscous.
- Thinly slice the remaining basil, and sprinkle over the top. Drizzle with a few additional tablespoons of dressing. Serve the remaining dressing on the side.