5 Ingredients or Fewer

Israeli Couscous Caprese

August  9, 2013
Author Notes

This side dish is a play on the traditional basil, tomato, and mozzarella Caprese salad. —Juliana Walters

  • Serves 2
Ingredients
  • 1 cup Isralei Couscous
  • 1/4 cup fresh basil
  • 5 ounces prepared sun dried tomato pesto
  • 1 cup mozzarella bocconcini
In This Recipe
Directions
  1. Cook couscous according to package directions and drain.
  2. Rough chop or just tear the basil into large pieces.
  3. After the couscous is drained add it to a small skillet, on med low heat, to keep it warm.
  4. Immediately add the pesto and stir to combine so that the pasta will not stick.
  5. Add the cheese and basil all at once. Stir to combine.
  6. When the cheese barely begins to melt, transfer entire mixture to a bowl and serve.

See Reviews

See what other Food52ers are saying.

  • sexyLAMBCHOPx
    sexyLAMBCHOPx
  • Juliana Walters
    Juliana Walters
Review