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.
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.
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.
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?
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Caprese Couscous with Balsamic Drizzle
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.
Melanie | Melanie Makes says
This looks perfect summer, Lindsay – delicious!
Kelly says
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
Lindsay Moe says
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!
Theresa Anderson says
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!
Lindsay Moe says
What a wonderful story! I’m so glad you all enjoyed it, thanks so much for sharing!