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Caprese Cous Cous Salad | Healthy Summer Recipe

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My Fussy Eater (Ciara Attwell)
My Fussy Eater (Ciara Attwell)
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Recipe Information

Recipe Available
Video-Specific Recipe

Caprese Cous Cous Salad

ItalianITside
20 min
easy
4 servings
Servings4
1 cup couscous
1 1/4 cups water
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls, halved
1/2 cup fresh basil leaves, chopped
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

1

In a medium saucepan, bring water to a boil.

2

Add couscous to the boiling water, cover, and remove from heat. Let it sit for 5 minutes.

3

Fluff the couscous with a fork and let it cool to room temperature.

4

In a large bowl, combine the cooled couscous, cherry tomatoes, mozzarella balls, and basil leaves.

5

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.

6

Pour the dressing over the couscous mixture and toss gently to combine.

7

Taste and adjust seasoning if necessary.

8

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Spice Level:

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Local Name: Insalata di Cous Cous Caprese

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