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    Home » Side Dishes

    Caprese Couscous with Balsamic Drizzle

    Lindsay Moe

    1322 shares

    Today I’m sharing this easy summer recipe as part of a sponsored post for SocialStars using Walmart Produce. As usual, all opinions are my own.

    a bowl of caprese couscous with a fork and napkin
    Jump to Recipe

    I’ve been on a huge summer food kick.

    I’m not usually one to cook with the seasons because I want to eat what I want when I want it. This year, however, I’ve managed to keep my herbs alive in a little box right outside my front door so now I’m looking for any excuse to use them. I love how having those herbs bursting forth right in front of me inspires the use of additional fresh produce.

    a bowl of couscous with tomatoes, basil, and mozzarella pearls with a fork grabbing a bite

    These little organic grape tomatoes I found in the Walmart Produce section were the perfect match for my basil. I was also happy to find some tiny little mozzarella pearls that matched in size perfectly. Paired up with some pearled couscous, olive oil, and balsamic drizzle, this makes a great hot or cold meal that’s perfect for an outdoor gathering or potluck. Caprese couscous is the ideal salad for those of you who, like me, can’t stand the usual mayo-heavy pasta salads you often find at gatherings.

    grape tomatoes and basil on a flowery linen

    My kids want to eat this balsamic drizzle on everything, and seriously, who wouldn’t? In about 15 minutes you have a pasta salad that is light, healthy, and seasonal. What’s your favorite way to use summer produce?

    a bowl of caprese couscous salad with balsamic drizzle on a green napkin

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    a bowl of caprese couscous

    Caprese Couscous with Balsamic Drizzle

    This simple couscous is brought to life by the addition of fresh tomatoes, basil, and a balsamic drizzle!
    4.75 from 4 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 484kcal
    Author: Lindsay Moe

    Ingredients

    • 2 cups balsamic vinegar
    • ½ cup brown sugar
    • 6 ounces box pearled couscous
    • 12 basil leaves,, cut into thin strips
    • ½ cup grape tomatoes,, halved
    • ½ cup fresh mozzarella pearls
    • 2-3 tablespoons olive oil

    Instructions

    • In a medium saucepan, bring balsamic vinegar and brown sugar to a boil over medium heat, stirring constantly until the sugar dissolves. Once bubbling, reduce heat slightly and allow to cook until thickened, 10-20 minutes. Allow the cooked vinegar to cool slightly. It will continue to thicken as it cools.
    • Meanwhile, prepare couscous according to package directions. Once fully cooked, add basil, tomatoes, mozzarella, and olive oil to taste, stirring gently to incorporate everything. Divide amongst bowls and drizzle with the balsamic vinegar reduction. Alternatively, transfer the entire couscous mixture to a large bowl and drizzle balsamic reduction over the top. Serve warm or at room temperature.

    Nutrition

    Calories: 484kcal | Carbohydrates: 82g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 130mg | Potassium: 304mg | Fiber: 2g | Sugar: 46g | Vitamin A: 315IU | Vitamin C: 2.8mg | Calcium: 138mg | Iron: 1.7mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    Reader Interactions

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    1. Melanie | Melanie Makes says

      July 01, 2014 at 9:11 am

      This looks perfect summer, Lindsay – delicious!

      Reply
    2. Kelly says

      July 20, 2014 at 9:42 am

      Lindsay, this recipe looks amazing! I love Caprese salads, but this looks so much better! 🙂 I recently committed to a ‘real food’ diet — so I am in love with your blog! Thank you for sharing!

      Kelly, What Love Does

      Reply
      • Lindsay Moe says

        July 20, 2014 at 2:23 pm

        Thanks Kelly! I agree, caprese salads are great, but I just feel weird eating only tomatoes, cheese, and basil. I need some carbs in there! Thanks for visiting the blog and good luck on your real food journey!

        Reply
    3. Theresa Anderson says

      July 31, 2018 at 11:50 am

      5 stars
      This salad is amazing! I made it for a huge family reunion summer float trip down the Deschutes River in Central Oregon. It kept super-well, added the balsamic dressing at the last minute, and was a total hit when we pulled out mid-way and included it to our river-side picnic before we headed out to the next set of rapids!

      Reply
      • Lindsay Moe says

        August 01, 2018 at 8:10 am

        What a wonderful story! I’m so glad you all enjoyed it, thanks so much for sharing!

        Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    1322 shares