Strawberry Balsamic Caprese Salad

For the Salad:

• 3 cups strawberries, sliced
• 1 cup mozzarella ciliegine sliced into halves
• 1/3 cup basil, chopped
• 8-12 large fresh mint leaves, sliced

For the Vinaigrette:

• 3 Tablespoons balsamic vinegar
• 1 Tablespoon extra-virgin olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Ingredients

• 1 large red bell pepper, cored and diced
• 2 medium carrots, halved through length and sliced fairly thin
• 1 small red onion, diced into 1-inch chunks
• 1 medium zucchini, halved through the length and sliced
• 4 Tbsp olive oil, divided
• 2 Tbsp fresh lemon juice
• 2 cloves minced garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• Salt
• 1 1/3 cups dry couscous
• 1 (14 oz) can low-sodium chicken broth
• 1/2 tsp turmeric
• 1/2 cup raisins
• 1 (14 oz) can chickpeas, drained and rinsed
• 1/2 cup slivered almonds, toasted
• 3 Tbsp minced fresh cilantro
• 2 Tbsp minced fresh mint

Directions:

In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, honey, salt, and pepper. This simple yet flavorful vinaigrette will elevate the entire dish with its perfect balance of tangy and sweet notes.

In a large mixing bowl, combine the sliced strawberries, mozzarella halves, and chopped basil. Drizzle the prepared vinaigrette over the mixture and toss gently to ensure everything is evenly coated. Garnish with mint sliced mint.

Servings: 4