Caprese Couscous Salad

The first time I made this salad was during a heatwave when turning on the oven felt like a terrible mistake. I had a bag of pearled couscous sitting in the pantry and a container of cherry tomatoes that needed to be used, so I threw everything together on a whim. Now its become my go to when I want something that feels special but requires zero actual cooking effort.

I brought this to a friends patio dinner last summer and watched three different people ask for the recipe before they even finished their first serving. Theres something about the way the balsamic glaze hits the creamy mozzarella that makes people stop mid conversation and ask what exactly theyre eating.

Ingredients

• 1 cup pearled (Israeli) couscous: These larger pearl shaped grains have a wonderful chewy texture that regular couscous just cant match and they hold up beautifully in salads without getting mushy
• 1 1/4 cups water: The perfect ratio for fluffy tender couscous that absorbs all the dressing without becoming waterlogged
• 1/2 teaspoon salt: Essential for bringing out the natural sweetness of the tomatoes and balancing the tangy balsamic
• 1 tablespoon olive oil: Adding this to the cooking water keeps the couscous separate and prevents it from clumping together
• 1 cup cherry tomatoes halved: Look for tomatoes that feel heavy for their size and have a deep red color the sweeter the better
• 1 cup fresh mozzarella balls halved: Bocconcini are perfect here but you can also cut a larger ball of fresh mozzarella into small cubes
• 1/4 cup fresh basil leaves: Tear the basil by hand instead of cutting it to avoid bruising and releasing bitter compounds
• 1 tablespoon extra virgin olive oil: This is not the time to be frugal a really good olive oil makes all the difference in the final flavor
• Freshly ground black pepper: The only seasoning you really need besides the salt since the glaze provides so much flavor on its own
• 2 tablespoons balsamic glaze: Store bought works perfectly but homemade gives you control over the sweetness level
• Optional honey: Only if your balsamic glaze is particularly acidic a tiny bit rounds everything out beautifully

Instructions

Cook the couscous to perfection:

Bring the water salt and olive oil to a boil in a medium saucepan then add the couscous and immediately reduce to low heat. Cover tightly and simmer for 8 to 10 minutes until all the water is absorbed and the grains are tender but still have a slight bite to them.

Let it cool completely:

Fluff the couscous with a fork and spread it out on a baking sheet or large plate to cool down to room temperature putting hot couscous directly onto delicate tomatoes and mozzarella will partially melt the cheese and wilt the herbs.

Combine all the fresh ingredients:

In a large bowl toss together the cooled couscous halved cherry tomatoes mozzarella pieces and torn basil leaves. Be gentle as you mix so you dont break down the cheese or bruise the tomatoes too much.

Finish with the good stuff:

Drizzle the extra virgin olive oil over the salad and toss lightly then season with a few generous grinds of black pepper. Transfer everything to your serving bowl and finish with an artistic drizzle of balsamic glaze across the top.

Pinterest

This salad has become my standby for every potluck and picnic invitation I receive. Theres something universally appealing about those familiar Italian flavors presented in such a fresh and modern way.

Making It Your Own

Once you have the basic formula down this salad becomes a canvas for whatever you have in the kitchen. Ive added roasted bell peppers when I needed to use them up and swapped arugula for basil when thats what the garden was producing.

The Perfect Make-Ahead

You can cook the couscous and prep all the vegetables up to a day in advance just keep everything separate in the refrigerator. The couscous might need a splash of water or another drizzle of olive oil to loosen it up before you combine everything.

Serving Suggestions

This works beautifully as a light main course or as part of a larger Mediterranean spread. I love serving it alongside grilled fish or chicken or as part of a mezze platter with hummus and warm pita bread.

• Try adding toasted pine nuts for extra crunch and protein
• Avocado adds a lovely creamy element if you want to make it more substantial
• A sprinkle of red pepper flakes gives it a subtle warmth that balances the sweet glaze

Pinterest

Every time I make this salad Im reminded that sometimes the simplest recipes are the ones that bring the most joy to the table.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can prepare the couscous and chop the vegetables several hours in advance. Store them separately in the refrigerator. Assemble and dress the salad just before serving to keep the mozzarella fresh and prevent the couscous from becoming soggy.

→ What can I substitute for pearl couscous?

Regular couscous works well and cooks faster (about 5 minutes). You can also use quinoa, farro, or orzo pasta for similar texture and heartiness. Adjust cooking times according to package directions.

→ How do I make homemade balsamic glaze?

Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey in a saucepan over medium heat. Reduce until syrupy and darkened, about 10-15 minutes. The glaze will thicken further as it cools. Store in an airtight container for up to two weeks.

→ Is this suitable for dietary restrictions?

This salad is naturally vegetarian and gluten-free if using gluten-free couscous. For dairy-free, substitute vegan mozzarella or use avocado instead. Always check balsamic glaze labels for additives related to specific allergies.

→ What additions would enhance this salad?

Try adding sliced avocado for creaminess, toasted pine nuts for crunch, fresh arugula for peppery notes, or grilled vegetables like zucchini and eggplant. A sprinkle of sea salt or fresh lemon juice brightens all flavors.

→ Can I make this salad vegan?

Absolutely. Replace mozzarella with vegan cheese or cashew cream, and use agave nectar instead of honey in the glaze. The couscous and vegetables remain plant-based, making this an easy vegan adaptation.