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Plant-Based Caprese Couscous Salad

Hello there, Beautiful People!

It's time for another one of my favorite plant-based recipes. This one is super-filling due to its high fiber content. So, for those of you trying to lose weight and think you need to avoid carbohydrates - think again.

This dish incorporates fiber-rich whole-wheat couscous and features a plant-based cashew "cheese".

It's simple, yet so delicious! 

Plant-Based Caprese Couscous Salad

Serves: 2


Plant-Based Recipe: Couscous Caprese Salad - Delicious and Easy!
  • 2 cups Whole Wheat Pearl Couscous
  • 3 Medium-Sized Tomatoes
  • 10 Basil Leaves, sliced 
  • Non-dairy Cashew "Mozzarella cheese" (I used “Miyoko’s Creamery, Fresh VegaMozz), cut into small cubes
  • 3 tablespoons of balsamic vinegar
  • Iodized sea salt, to taste
  • Freshly-ground black pepper, to taste


Prepare whole wheat couscous according to its' particular package instructions. Once couscous is fluffy and all water has been absorbed, remove from heat and let stand covered for 2-3 minutes.

Fluff gently with a fork and add to a serving bowl. Add chopped tomatoes, balsamic vinegar, finely chopped basil, and diced cashew cheese cubes. Effectively mix all ingredients together. 

Add dash of iodized sea salt & freshly-ground black pepper to taste.

Serve immediately or stash in the refrigerator to serve when chilled.

Until next time...

          XoXo, Rachelle

Rachelle Caves