5 Ingredients or Fewer

Israeli Couscous Caprese

August  9, 2013
3 Ratings
  • Serves 2
Author Notes

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

What You'll Need
  • 1 cup Isralei Couscous
  • 1/4 cup fresh basil
  • 5 ounces prepared sun dried tomato pesto
  • 1 cup mozzarella bocconcini
  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 what other Food52ers are saying.

  • sexyLAMBCHOPx
  • Juliana Walters
    Juliana Walters

2 Reviews

sexyLAMBCHOPx August 10, 2013
Looks delicious! Is this dish best served hot or can it be at room temperature?
Juliana W. August 11, 2013
I think it would be just as good at room temperature. The mozzarella would not be as gooey, but I love the texture of most cheeses at room temperature! Just FYI, if you don't want to make your own sun dried tomato pesto, I used Sundried Tomato Pesto by Elki.