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Home Blog Breaking Eggs Easy Family Recipes: Vegetarian Israeli Couscous Salad Caprese

Easy Family Recipes: Vegetarian Israeli Couscous Salad Caprese

israeli couscous saladHave you tried Israeli couscous yet? I am simply obsessed with this little bitty pasta. Not everyone is using it, which makes it a fun take-along for potlucks and all of those great end-of-season get togethers you’ll have for your kid’s sports.

Israeli couscous is a pumped up version of it’s tiny cousin couscous and takes just 10 minutes to cook. It’s extremely versatile and is open to almost any adaptation from pasta salads currently in your repertoire. Today, we’re making a vegetarian caprese version, though you could certainly add some grilled chicken to the mix to pump up the protein.

Vegetarian Israeli Couscous Salad Caprese

Serves 4

  • 2 1/2 cups water
  • 1/2 teaspoon salt
  • 2 cups Israeli couscous
  • 8 ounces fresh mozzarella, cut into small cubes
  • 1/2 cup sun-dried or roasted tomatoes, diced into small pieces
  • 1/4 cup fresh basil, sliced
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 6 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Place the water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, add Israeli couscous, cover, and immediately reduce heat to a simmer. Cook for 10 minutes, then place in a colander and rinse with cold water. Allow couscous to drain for 5 minutes.

Place couscous into a large bowl and add mozzarella, sun-dried or roasted tomatoes, and fresh basil, stirring well to combine.

Prepare dressing by placing red wine vinegar and Dijon mustard in a bowl. Whisk to combine. Slowly pour extra virgin olive oil into the vinegar mixture while whisking. Add 1/2 teaspoon salt and the black pepper. Pour dressing over salad and toss to combine.

Serving note: If not serving immediately, reserve half of the dressing and add just before serving.

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