Is there anything better in the summer than the combination of tomatoes, mozzarella, and basil? No, I don't think there is. I was craving some sort of caprese combination for dinner tonight and this is what I threw together. I was excited because I was able to use fresh basil that I haven't killed yet I grew myself. It was pretty tasty and a nice healthy, light dinner.
Cous Cous Caprese Salad
Serves 4
1 cup whole wheat pearl cous cous
4 ounces fresh mozzarella "pearls"1 cup halfed grape tomatoes
1/4 cup chopped red onion
1/4 cup chopped fresh basil
1/2 - 1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
Salt and pepper to taste
Cook cous cous according to package directions and let cool to room temperature. Toss with all other ingredients. I'm not a huge fan of red wine vinegar so I didn't use a lot. Serve at room temperature or cold. You may need to add some more olive oil if serving it at later time after being refrigerated.
Nutrition Info (per serving): 253 calories, 9g fat, 30g carbs, 11g protein
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