Caprese Couscous Salad (Printable)

Mediterranean salad with couscous, tomatoes, mozzarella, basil, and balsamic glaze. Light, fresh, and ready in 25 minutes.

# Ingredient List:

→ Couscous

01 - 1 cup pearled Israeli couscous
02 - 1 1/4 cups water
03 - 1/2 teaspoon salt
04 - 1 tablespoon olive oil

→ Salad

05 - 1 cup cherry tomatoes, halved
06 - 1 cup fresh mozzarella balls (bocconcini), halved
07 - 1/4 cup fresh basil leaves, torn or sliced
08 - 1 tablespoon extra-virgin olive oil
09 - Freshly ground black pepper to taste

→ Dressing

10 - 2 tablespoons balsamic glaze
11 - 1 teaspoon honey, optional

# How-To Steps:

01 - In a medium saucepan, bring water, salt, and 1 tablespoon olive oil to a boil. Add pearled couscous, reduce heat to low, cover, and simmer for 8-10 minutes until couscous is tender and water is completely absorbed. Fluff with a fork and allow to cool to room temperature.
02 - In a large mixing bowl, combine cooled couscous, halved cherry tomatoes, halved mozzarella balls, and torn basil leaves.
03 - Drizzle the couscous mixture with extra-virgin olive oil and toss gently to coat evenly. Season with freshly ground black pepper to taste.
04 - Transfer salad to a serving platter or bowl and drizzle with balsamic glaze. If desired, add honey to the glaze for added sweetness.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes for a refreshing chilled salad.

# Expert Advice:

01 -
  • It comes together in under thirty minutes but tastes like you spent all day planning it
  • The combination of warm, nutty couscous and cool, fresh ingredients creates the perfect texture contrast
  • You can make it ahead and it actually gets better as the flavors meld
02 -
  • Never skip the step of cooling the couscous before mixing, or your mozzarella will melt into a sad puddle
  • Tear the basil by hand instead of using a knife, it releases more fragrance and looks more rustic
  • The balsamic glaze should be added just before serving, not during mixing, to maintain that beautiful presentation
03 -
  • Make your own balsamic glaze by simmering vinegar with honey until it reduces by half
  • If serving this for a party, set up a DIY station so guests can add their own toppings
  • The salad tastes best at room temperature, never serve it straight from the refrigerator
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