As much as I love Autumn and all the roast vegetables and casseroles that come with it I have been missing Summer recently so I created this salad to bring a taste of the Mediterranean back into my life, even if just for one lunchtime.

15 minute Israeli couscous caprese salad

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 50g dry Israeli couscous
  • 150 g cherry tomatoes, halved
  • 50g mozzarella, cut into bite sized chunks
  • 30g spinach, roughly chopped
  • 1 handful of basil, roughly chopped
  • zest of 1/2 lemon
  • 2 tbsp olive oil
  • salt and pepper
  • 1 veg stock cube
  1. Instructions
  2. Preheat an oven to 180 degrees.
  3. Lay out the tomatoes on a baking tray and drizzle over 1 tbsp of olive oil and a pinch of salt and pepper. Roast the tomatoes for 10 minutes.
  4. Meanwhile bring a saucepan of water to the boil, add the stock cube and stir until dissolved. Add the couscous to the pan and cook for 10 minutes or until soft.
  5. When the couscous is cooked through drain it and then run it under water for around a minute to cool it down a little.
  6. Place the couscous in a bowl, mix it together with the olive oil, salt and pepper and then stir in the remaining ingredients: lemon zest, tomatoes, mozzarella, spinach and basil until they are evenly distributed. Taste a spoonful of it and adjust seasoning and lemon zest to your taste.
  7. Sprinkle over any remaining basil and then serve!