Caprese Couscous Salad

The first time I made this couscous salad was during a sweltering July heatwave when turning on the oven felt like a personal betrayal. I had forgotten to plan dinner and found myself staring at a bag of pearled couscous and some tomatoes that were dangerously close to crossing over to the compost side. Ten minutes of cooking later, I had something that made my husband actually put down his phone and ask what I was eating.

Last summer I brought this to a friends rooftop dinner and watched it disappear before the grilled chicken even hit the table. Her cousin who claims to hate salads went back for thirds and later texted me begging for the ingredient list. Something about those tiny mozzarella balls and the way the balsamic coats every pearl of couscous just makes people keep reaching for another bite.

Ingredients

• 1 cup pearled couscous: The larger Israeli pearls have this incredible chewy texture that regular couscous just cant match
• 1 1/4 cups water: Ive found this ratio gives you perfectly tender pearls without any mushiness
• 1 teaspoon salt: Generous seasoning in the cooking water is crucial since couscous itself is pretty bland
• 1 tablespoon olive oil: Adding this to the cooking water keeps the pearls from clumping together
• 1 cup cherry tomatoes: Choose ones that feel heavy and have that deep red color for the sweetest pop of acidity
• 1 cup fresh mozzarella balls: The mini bocconcini are perfect here because you get creamy cheese in every single bite
• 1/4 cup fresh basil: Tearing the leaves by hand releases more oils than chopping with a knife
• 1 tablespoon extra-virgin olive oil: Use the good stuff here since its one of the few ingredients that really shines
• Freshly ground black pepper: A generous grinding adds this subtle warmth that ties everything together
• 2 tablespoons balsamic glaze: This is the real MVP ingredient that transforms a simple salad into something restaurant-worthy
• 1 teaspoon honey: Only add this if your glaze is particularly acidic a little sweetness balances everything beautifully

Instructions

Cook the couscous to perfect tenderness:

Bring the water salt and 1 tablespoon olive oil to a rolling boil in a medium saucepan then stir in the couscous. Immediately reduce the heat to low cover tightly and let it simmer gently for 8 to 10 minutes until every pearl is tender and all the liquid has been absorbed. Remove from heat fluff with a fork and spread it out on a baking sheet or large plate to cool completely.

Combine all the salad components:

In a large mixing bowl toss together the cooled couscous halved cherry tomatoes and halved mozzarella balls. Add the torn basil leaves last so they dont get bruised or dark from mixing too much.

Add the finishing touches and serve:

Drizzle the extra-virgin olive oil over everything and toss gently with a large spoon until the couscous glistens slightly. Season generously with black pepper then transfer to a serving bowl and drizzle the balsamic glaze back and forth across the top.

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This recipe has become my go-to for those nights when I want something that feels fancy but requires zero actual cooking effort. My sister-in-law now requests it every time she visits and honestly its probably the only reason she keeps coming over.

Making It Your Own

Sometimes I add toasted pine nuts for crunch or swap in fresh mint leaves when basil feels too predictable. The beauty of this salad is that it welcomes almost any addition you throw at it while still tasting completely coherent.

The Balsamic Situation

Store-bought glaze works perfectly fine but making your own is incredibly easy if you have twenty minutes and a spare bottle of balsamic. Just simmer it with a spoonful of honey until it coats the back of a spoon and your whole kitchen will smell like an Italian restaurant.

Serving Suggestions

This works beautifully alongside grilled fish or chicken but Ive definitely eaten it as a standalone meal more times than I care to admit.

• Try adding some diced avocado if you want extra creaminess
• A handful of arugula adds a nice peppery bite that cuts through the cheese
• Leftovers keep surprisingly well for up to two days though the basil might darken a bit

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Hope this becomes one of those recipes you keep coming back to whenever you need something thats guaranteed to please everyone at the table.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare the couscous up to 2 days in advance and store it in the refrigerator. Add the fresh tomatoes, mozzarella, and basil just before serving to maintain their texture and flavor. The balsamic glaze should also be added right before serving to prevent the salad from becoming soggy.

→ What type of couscous works best?

Pearled or Israeli couscous is ideal for this dish because its larger, chewier texture holds up well in salads. Regular tiny couscous can become mushy when mixed with dressing. If you can't find pearled couscous, orzo or small pasta shapes make good substitutes.

→ How do I store leftovers?

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the tomatoes may release some moisture and the basil can darken over time. If possible, store the balsamic glaze separately and drizzle it over individual portions just before eating.

→ Can I make this dairy-free?

Absolutely. Substitute the fresh mozzarella with vegan mozzarella balls, diced firm tofu, or avocado slices for creaminess. The balsamic glaze is naturally dairy-free, though it's always worth checking store-bought versions for hidden additives if you have strict dietary requirements.

→ What can I add for extra protein?

Consider adding grilled chicken, chickpeas, white beans, or chopped hard-boiled eggs. Shaved parmesan or crumbled feta would also boost protein while complementing the Mediterranean flavors. For a plant-based protein boost, toasted pine nuts or walnuts work beautifully.