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Hazelnut Pesto Caprese Couscous | CaliGirl Cooking (www.caligirlcooking.com)
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Hazelnut Pesto Caprese Couscous

A fun, healthy take on the classic caprese salad featuring Israeli couscous, peak season heirloom tomatoes and delicious hazelnut pesto.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dish
Cuisine: Italian
Servings: 6 people
Calories: 445kcal


For the pesto:

  • 2 cups fresh basil
  • ¼ cup hazelnuts toasted
  • 2 cloves garlic
  • Juice of ½ of a large lemon
  • ¾ cup olive oil
  • Salt & pepper to taste

All other ingredients:

  • 2 cups cooked Israeli couscous cook according to package directions
  • 5 medium heirloom tomatoes cut into thin wedges
  • 8 ounces ciliegine mozzarella
  • Salt to taste


  • Place all pesto ingredients except olive oil in a food processor or blender. Pulse until mixture begins to come together, then stream in the olive oil while the processor or blender is running. Season with salt and pepper.
  • In a large bowl, combine couscous, tomatoes and mozzarella. Stir in pesto and season with salt if needed. Enjoy or refrigerate until ready to eat!


  1. Feel free to try other grains (such as quinoa and farro) in place of the couscous. You could also go with a classic pasta.
  2. If using couscous, Israeli couscous will give you a heartier texture while standard couscous will be more light and fluffy. Feel free to use either based on your preference!
  3. You can also sub in any kind of nut you prefer (or have on hand) for the hazelnuts in the pesto.
  4. Feel free to cook the couscous up to two days in advance and prepare the pesto up to a few hours in advance.


Calories: 445kcal | Carbohydrates: 18g | Protein: 11g | Fat: 38g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 36mg | Potassium: 330mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1276IU | Vitamin C: 18mg | Calcium: 171mg | Iron: 1mg