Here’s a fresh and summery fusion dish: Caprese Couscous Salad—Italian vibes meet Mediterranean comfort in one easy, flavor-packed bowl. 
Caprese Couscous Salad
Ingredients:
- 1 cup pearl (Israeli) couscous
- 1½ cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup mini mozzarella balls (bocconcini), halved
- ¼ cup fresh basil leaves, torn or thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar or glaze
- Salt & black pepper, to taste
- Optional: arugula or baby spinach for extra greens
- Optional: pine nuts for a toasty crunch
Instructions:
- Cook the Couscous:
- In a saucepan, bring water or broth to a boil.
- Add couscous, reduce heat, cover, and simmer for 8–10 minutes, stirring occasionally until tender.
- Fluff with a fork and let cool.
- Assemble the Salad:
- In a large bowl, combine cooled couscous with cherry tomatoes, mozzarella, basil, and greens (if using).
- Dress It Up:
- Drizzle with olive oil and balsamic.
- Season with salt and pepper to taste.
- Toss gently to mix.
- Serve:
- Serve chilled or at room temperature.
- Drizzle extra balsamic glaze and sprinkle pine nuts before serving if you want to get fancy.
Would you like a beautiful photo-style image of this dish? I can generate one showing the creamy mozzarella, juicy tomatoes, and fresh basil over golden couscous—perfect for sharing or showcasing!
