Caprese Couscous with Toasted Pine Nuts
This Caprese Couscous salad combines fluffy pearl couscous with juicy cherry tomatoes, creamy mozzarella, fragrant basil, and crunchy toasted pine nuts. A light lemon-balsamic dressing ties everything together for a refreshing yet satisfying dish that works as a main or a side. Perfect for summer or a light Mediterranean-style meal.
Time
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4
Ingredients
For the Couscous Salad
1 ½ cups pearl couscous
2 ½ cups vegetable broth (or water with ½ tsp salt)
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls ,halved
½ cup fresh basil leaves, torn
¼ cup red onion, thinly sliced
3 tbsp pine nuts, toasted
Freshly cracked black pepper, to taste
For the Dressing
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (or white balsamic for lighter flavor)
1 tbsp fresh lemon juice
1 tsp honey
½ tsp sea salt
Instructions
Cook the Couscous
In a medium saucepan, bring the vegetable broth to a boil.
Add couscous, reduce heat to low, cover, and simmer for 10 minutes until tender.
Fluff with a fork and let cool slightly.
Toast the Pine Nuts
Heat a dry skillet over medium-low heat.
Add pine nuts and toast, stirring often, for 2–3 minutes until golden and fragrant. Remove from pan immediately.
Prepare the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, honey, and salt.
Assemble the Salad
In a large bowl, combine the cooked couscous, cherry tomatoes, mozzarella, basil, and red onion.
Pour the dressing over and toss gently.
Finish & Serve
Sprinkle toasted pine nuts and cracked black pepper on top.
Serve slightly warm or chilled.
Notes & Tips
Mozzarella swap: Use feta or goat cheese for a tangier twist.
Protein boost: Add grilled chicken, shrimp, or chickpeas for a fuller meal.
Make ahead: Couscous can be cooked a day ahead — store in fridge and dress just before serving.
Nut-free option: Replace pine nuts with sunflower seeds or pumpkin seeds.
Frequently Asked Questions
Q: Can I use regular couscous instead of pearl couscous?
A: Yes, but the texture will be finer. Reduce liquid to 2 cups and cooking time to about 5 minutes.
Q: How do I prevent couscous from sticking?
A: Fluff with a fork after cooking and toss with a drizzle of olive oil before mixing with other ingredients.
Q: Can I make it vegan?
A: Absolutely — swap mozzarella for vegan mozzarella or avocado cubes.
Nutritional Information
Calories: ~340
Protein: 12g
Fat: 15g
Carbs: 39g
Fiber: 4g
Sugar: 4g
Sodium: 360mg