There are endless ways to riff on the classic combination of tomatoes, mozzarella, and basil that make up a caprese salad. You can turn it into a sheet pan gnocchi dinner, stack it in a sandwich, or fold it into mac and cheese.
This summer, though, I am all about this caprese couscous salad. Toss quick-cooking couscous with pesto, cherry tomatoes, and mini mozzarella balls and — in under 20 minutes — you have a star side dish that’s perfect for a backyard barbecue, picnic, or your weeknight table.
While Israeli couscous (also known as pearl couscous) seems to be getting the most attention these days in salads and beyond, I happen to think it’s caused us to forget a little bit about regular ol’ couscous. That’s a shame because it’s equally as versatile and cooks up even faster.
But the best thing is that you don’t even really need to cook it at all: Simply bring a medium pot of water to a boil, stir in the couscous, cover, and let it steam off-heat for five minutes. That’s it! This ease is what summer meals are made of.
Place 1 1/4 cups water, 1 tablespoon olive oil, and 1/2 teaspoon kosher salt in a medium saucepan. Cover and bring to a boil over high heat. Stir in the couscous and immediately remove from the heat. Cover and let steam for 5 minutes.
Meanwhile, halve 1 pint cherry or grape tomatoes. Drain 8 ounces fresh mozzarella cheese pearls or mini cherry-size balls. If using mini balls, halve them.
Transfer the couscous to a large bowl and fluff with a fork. Let cool for 10 minutes.
Add 1/3 cup basil pesto and 1 tablespoon red wine vinegar to the couscous and use a fork to stir and evenly coat the couscous. Add the tomatoes and mozzarella and toss to combine. Fluff the couscous as needed before serving, to keep the grains separate and light.
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