Friday, November 15, 2013

Recipe Swap: Caprese Couscous Salad

Hello friends!! I know it's been pretty quiet around here the last couple of weeks, but I promise I have a good reason - I closed on my new house and we have been moving in and getting settled. I'm sure many of you already know this, but buying a house is exhausting! Super exciting, but exhausting. J has been so fantastic during the process and I am super thankful to have such a handy man :) Tomorrow my new appliances arrive and I am over the moon excited that I will have a double oven for the first time ever!! Just in time for the holiday baking season!!

But in the mean time, I am thankful for the recipe swaps that Sarah hosts because, aside from being fun, it gives me that added incentive to get out of my busy rut and get a post up for you guys! The theme for this round was Vegetarian and I received The Redhead Baker's blog. I browsed through her vegetarian section and as soon as I saw couscous and balsamic, I added it to the menu. I mean, c'mon now...what could be more perfect for me?? And I was not disappointed. It was freaking delicious!! Yes, the flavors are a little "summery" but I've never been one rule out a great recipe just because of the season. And you shouldn't either! This is a great side dish, and you need to try it...ASAP!!


Caprese Couscous Salad

I have a lot of new recipes coming up, so keep an eye out for them. And, be sure to check out all the other great recipes from the swap below!


Caprese Couscous Salad
As seen on The Redhead Baker

Ingredients
  • 14 ½ oz reduced-sodium chicken broth
  • 1 Tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 ½ cups Israeli (also called “pearl”) couscous
  • 2 Tbsp balsamic vinegar
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • 2 cups chopped, seeded tomato
  • ½ cup thinly sliced fresh basil
  • ½ cup mozzarella cheese cubes (or balls cut in fourths)

Preparation
  1. In a small pot, bring the chicken broth to a boil over high heat. Reduce the heat to low, and cover.
  2. In a medium pot, add the oil and garlic and heat on medium for about 30 seconds.  Add the couscous and saute about 5 minutes, stirring frequently, until slightly browned.
  3. Slowly add the chicken broth to the couscous pot, and return to a boil. Reduce the heat, cover  and simmer for 12 minutes, or until all of the chicken broth is absorbed. Fluff with a fork.
  4. In a large serving bowl, whisk together the vinegar, salt and black pepper. Add the tomato, basil, mozzarella and couscous, and gently stir to coat with the balsamic mixture. Chill until ready to serve.

4 comments:

  1. I love the Israeli cous cous. This looks great!

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  2. I love balsamic. I need to try this!

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  3. You know I love the pearled couscous and caprese - never thought to put them together. This looks great!

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  4. I am incredibly jealous of your double oven. This salad looks delicious! I might need to run out and pick up some couscous so I can have it for lunch tomorrow.

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Thanks for the comment!!

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