Couscous Caprese

Couscous Caprese



  • 3 cups of chicken stock
  • 1 cup of water
  • 1 lbs. fregola (Sardinian couscous) or Israeli couscous
  • 2 garlic cloves finely chopped
  • extra virgin olive oil
  • 2 cups chopped heirloom cherry tomatoes (different colors)
  • 1 bunch of basil, roughly torn
  • zest of one lemon
  • salt and freshly ground pepper, to taste


  • Place garlic, extra virgin olive oil, tomatoes, and basil in a bowl and let marinade for 20-30 minutes.
  • Boil fregola in chicken stock and water for 10-13 minutes, drain, and mix with marinade.
  • Sprinkle with the lemon zest and mix in the salt and pepper as necessary.
  • Ingredients


Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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