Thursday, March 26, 2009

caprese couscous

I can't help myself - I'm so ready for Spring! All I want these days are fresh, light meals. Time to break free from the "comfort food" months of heavy casseroles & soups and move on to all the best the season has to offer: fresh fruits, veggies and herbs. Basil, ah sweet basil. The taste of summer. What better way to celebrate the nicer weather we've been having than this twist on the caprese salad?

Caprese Couscous
2 cups diced tomato
3/4 cup (3 ounces) diced fresh mozzarella cheese
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, crushed
1 1/4 cups water
1 cup uncooked couscous
1/4 cup chopped fresh basil

Combine first 6 ingredients in a large bowl; cover and marinate in refrigerator 30 minutes.
Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool. Add couscous and fresh basil to tomato mixture; toss gently. Garnish with basil leaves, if desired.

adapted from

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