I threw this together quick as a way to use up the last of the cherry tomatoes and basil in the front garden (which, with the way the temps have been dropping at night, are pretty much dead now). Caprese is one of my favorite things to do in the summer months, so getting to translate it to yet another form is even more fun.
- 1 c water
- 2 T olive oil
- 1 c couscous (I used pearl)
- 1 c cherry tomatoes, quartered
- 1 8 oz ball mozzarella, cubed
- 2 T basil, torn
- 2 large cloves garlic, minced
- Sea salt and pepper
Quarter your tomatoes, and put them in a small baking dish, drizzling olive oil over them. Roast at 400 for 25 minutes. To the roasted tomatoes, add your cubed mozzarella (to do so, take your ball, and, if pre-sliced, slice into strips horizontally, then vertically. If not sliced, slice a half inch thick, and then do the same.), torn basil, and garlic. Mix, and let sit.
Bring a cup of water and the 2 T olive oil to a boil. Remove from heat, stir in your cup of cous cous and a touch of sea salt, and cover again, cooling for 10 minutes.
Remove the lid, fluff with a fork, and stir into the caprese mix, sprinkling pepper on. And then, enjoy your caprese cous cous!