Pesto Caprese Couscous
Caprese couscous is going to be the easiest side dish you throw together all summer! Tomato, mozzarella and basil are tossed in a couscous salad with a big spoonflul of pesto swirled in. Quite dreamy! Simple, delicious and works with every summer meal.
Ingredients
- 3 cups cooked pearl couscous
- ½ cup pesto, plus more for drizzling
- 1 ½ cups chopped cherry tomatoes
- ⅓ cup chopped fresh basil
- 8 ounces fresh mozzarella pearls or balls, chopped into pieces
- kosher salt and pepper
Instructions
- This could not be easier and it is SUCH a hit! You can even use your favorite prepared pesto in a pinch.
- Cook the couscous according to the package directions. Let it cool, tossing with some olive oil spray to ensure it doesn’t stick together.
- Stir in the pesto until fully combined. You can add as much pesto as you’d like, so feel free to add more! Toss in the tomatoes, fresh basil and mozzarella. Toss well. Taste and season with salt, pepper and even more pesto if desired. The flavor here will depend mostly on how seasoned your pesto is. Don’t be afraid to add more salt, pepper or even garlic!
- This stays great in the fridge for up to 3 days.
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