Save The first time I made this salad was for a last-minute lunch with my sister, and I had exactly twenty-five minutes to throw something impressive together. I grabbed whatever was in the fridge and ended up with what has since become my go-to summer dish. Something magical happens when the warm couscous meets those cool tomatoes and creamy mozzarella.
Last summer I served this at a rooftop potluck, and my friend Sarah literally stopped mid-conversation after her first bite, demanding the recipe right then and there. Theres something about the balsamic glaze hitting the fresh basil that makes people pause and really pay attention to whats in front of them. Now its the dish everyone requests when we gather.
Ingredients
- 1 cup pearled (Israeli) couscous: These larger pearls have a wonderful chewy texture and nutty flavor that regular couscous just cant match
- 1 1/4 cups water: The perfect ratio for fluffy, tender pearls that still maintain their structure
- 1/2 teaspoon salt: Essential for bringing out the natural flavors of the couscous itself
- 1 tablespoon olive oil: Added to the cooking water to keep the pearls separate and prevent sticking
- 1 cup cherry tomatoes, halved: Choose ones that feel heavy for their size and have the deepest red color
- 1 cup fresh mozzarella balls, halved: Bocconcini are perfect here because theyre bite-sized and incredibly creamy
- 1/4 cup fresh basil leaves, torn: Tearing instead of cutting releases more of those aromatic oils we all love
- 1 tablespoon extra-virgin olive oil: Save the good stuff for the finish, it really makes a difference
- Freshly ground black pepper: Grind it right before serving for the most potent flavor
- 2 tablespoons balsamic glaze: The crowning glory that ties everything together with sweet tanginess
- Optional 1 teaspoon honey: Only if your glaze is particularly acidic, a little balance goes a long way
Instructions
- Cook the couscous to perfection:
- Bring your water, salt, and olive oil to a rolling boil, then pour in the couscous and immediately reduce heat to low. Cover and let it simmer gently for 8 to 10 minutes until all the water has been absorbed and the pearls are tender. Fluff it with a fork and spread it on a baking sheet to cool faster, which also prevents it from becoming gummy.
- Build your flavor foundation:
- In your largest bowl, combine the cooled couscous with those vibrant halved cherry tomatoes and the creamy mozzarella halves. The contrast of colors alone is enough to make your mouth water before you even take a bite.
- Bring it all together:
- Drizzle the extra-virgin olive oil over everything and toss it gently but thoroughly. You want every pearl to get coated without crushing the delicate mozzarella. Add a generous grinding of black pepper and taste to adjust the seasoning.
- Add the finishing touch:
- Transfer everything to your serving platter and drizzle that beautiful balsamic glaze back and forth across the top like youre creating art. If your glaze is particularly sharp, add a touch of honey first to mellow it out.
- Choose your serving moment:
- This is delicious served right away while the couscous still holds a hint of warmth, but popping it in the fridge for thirty minutes makes it incredibly refreshing on hot days. The flavors continue to develop and deepen as it sits.
Save My grandmother always said the best dishes are the ones that let the ingredients shine, and this salad proves her right every single time. When I see people reaching for seconds before theyve even finished their first serving, I know Ive done something right.
Making It Your Own
Once youve made this a few times, youll start seeing endless possibilities. Sometimes I add diced cucumber for extra crunch, or swap in fresh mint for half the basil when I want something different. The beauty is in how adaptable the base recipe is while remaining delicious every single time.
Perfect Pairings
This salad shines alongside grilled chicken, fish, or even as part of a Mediterranean spread with hummus and pita. I love serving it with a crisp white wine and some crusty bread to soak up any extra dressing. Its become my automatic choice for picnics because it travels so well without wilting like leafy greens do.
Make-Ahead Magic
You can prep all the components up to a day in advance, keeping everything separate until youre ready to serve. The couscous actually benefits from sitting in its dressing for a few hours. Just hold off on the basil until the last minute so it stays bright and fresh.
- Add toasted pine nuts right before serving for a delightful crunch
- A ripe avocado, diced, transforms this into a heartier main dish
- For extra protein, toss in some drained chickpeas or white beans
Save Every time I make this Caprese Couscous Salad, Im reminded that the simplest ingredients often create the most memorable meals. Hope it brings as much joy to your table as it has to mine.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, absolutely. You can prepare the couscous and chop the vegetables a few hours in advance. Assemble just before serving to keep the couscous from absorbing excess moisture. Alternatively, chill the completed salad for up to 30 minutes before serving.
- → What can I substitute for mozzarella?
Fresh feta cheese provides a tangy alternative, or use vegan cheese for a dairy-free option. Ricotta salata also works well for a firmer texture with a slightly salty flavor.
- → How do I make homemade balsamic glaze?
Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey in a small saucepan over medium heat until reduced by half and syrupy, about 8-10 minutes. It will thicken further as it cools. This takes just 10 minutes and adds wonderful depth.
- → Is this salad vegetarian?
Yes, this salad is naturally vegetarian. It contains no meat or fish, making it an excellent choice for vegetarian diets while remaining hearty and satisfying.
- → Can I use regular couscous instead of pearled?
Regular couscous will work, though it cooks faster and has a lighter texture. Use the same cooking method but reduce simmer time to 5-7 minutes. Pearled couscous provides a more substantial, chewy bite.
- → What are good additions to enhance this salad?
Toasted pine nuts add crunch and richness, while sliced avocado brings creamy texture. Sun-dried tomatoes, roasted red peppers, or fresh arugula work beautifully. A sprinkle of aged parmesan also complements the Mediterranean flavors.