Wednesday, April 13, 2011

Another Spin on Caprese Couscous

While posting this recipe, I realized that I had already shared Caprese Couscous with you a month ago.  This one is slightly different, so I'll share again.  
As you can tell, I love Caprese salad.  Juicy tomatoes, creamy mozzarella, and fragrant basil are the perfect combination in my book.  While on our honeymoon in Italy, in addition to the best pizza in the world, we ate Caprese salad nearly every day.  Even on Capri, itself.

Caprese Couscous - Version 2
1 cup whole wheat couscous, uncooked
1 pint grape tomatoes, halved
4 ounces mozzarella, cut into cubes (or use bocconcini cut in half)
1 15 oz. can chickpeas, rinsed and drained
3-4 Tablespoons pesto
olive oil
kosher salt
balsamic vinegar

Bring 1 cup of water to a boil in a saucepan with a lid.  Add a little kosher salt and olive oil. Stir in the couscous, cover, and remove from heat.  Allow to sit for at least 5 minutes.
In a large bowl, combine the tomatoes, mozzarella, chickpeas, and couscous.
Stir in pesto until evenly coated.  I added a few splashes of balsamic vinegar, as well.  I used pesto instead of fresh basil, because in April in New England, there is no good fresh basil, and the sad, wilty stuff at the market is expensive.  At the end of the summer last year, I did one final harvest of my basil plant and froze the pesto.  Soon I'll be planting again, so I decided it was time to let the frozen pesto go.  I defrosted in the fridge and it was good as new.  
Great on it's own, cold or room temperature, or over greens.


Post a Comment

photo 1-1 photo 1-2