Couscous Caprese

I’m not one of those people who refuses to turn the stove or oven on in the summer. We’re still making pizzas, muffins, stir-frys, bacon. The evidence of my canning stash should be enough to convince anyone that I don’t mind standing over hot pots when it’s pushing 100 outside.

That being said, I don’t want to have to bother with that when there are other options. And especially if I’m going to be bringing the food to work for lunch. My husband will happily eat PB&J or ham sandwiches every single day, but unless I can make an amazing sandwich I’d rather eat something else. And that something else better be done fast, because cooking one labor-intensive meal a night is enough!

This is why I love couscous. It’s a miracle food in my book. Ready in 5 minutes and you can do practically anything to it. Just add roasted chicken, Asian-seasoned vegetables, even fruit to make a breakfast dish. (Not all together, mind you!)

Because it’s summer, I created a spin on the classic caprese salad.

Couscous Caprese

serves 2

1 cup water or vegetable broth
1 dash olive oil
3/4 cup plain couscous
2 medium slicing tomatoes
1/4 cup pesto
8 (or more) small marinated mozzarella balls (such as Mozzarella Fresca)

In a small saucepan, bring water and olive oil to a boil. Pour in couscous, stir, and cover. Turn off burner and set pan aside.
Core, seed, and dice tomatoes. In a large bowl, pour in pesto. Once couscous is done, fluff with a fork and pour into bowl. Use fork to mix couscous and pesto. Add tomatoes and mix. If desired, add more pesto to taste.
Halve mozzarella balls and add to couscous. Refrigerate until ready to eat.

Disclaimer: Near East was kind enough to send me the couscous to play with. They are giving away a Mediterranean cruise and monthly prize packs. Go here to enter!

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