Caprese Couscous Salad

The first time I made this salad was during a heatwave when my tiny apartment kitchen felt like an oven. I needed something that felt elegant but required zero oven time, and this colorful bowl saved me. The way those tiny pearl couscous pearls catch the light always makes me smile, reminding me of jewelry in a dish.

I brought this to a friend's last-minute garden party once, and honestly, people hovered around the bowl. Someone actually asked for the recipe before even taking a second bite. Theres something about the balsamic hitting the fresh basil that makes everyone lean in a little closer.

Ingredients

• 1 cup pearled couscous: These little pearls are what make this salad so satisfying to eat, with a chew that holds up beautifully to the tangy dressing
• 1 1/4 cups water: The perfect ratio for tender pearls that still have a slight bounce to them
• 1/2 teaspoon salt: This seasons the couscous from the inside out as it cooks
• 1 tablespoon olive oil: Prevents the pearls from clumping together while cooking
• 1 cup cherry tomatoes, halved: Look for the ones that are slightly soft to the touch, theyll burst with sweetness
• 1 cup fresh mozzarella balls, halved: Bocconcini are perfect here, already portioned and ready to absorb flavors
• 1/4 cup fresh basil leaves: Tear these by hand for more rustic edges that hold dressing better
• 1 tablespoon extra-virgin olive oil: A finishing drizzle that ties everything together
• Freshly ground black pepper: Grind it fresh right over the bowl for the best aroma
• 2 tablespoons balsamic glaze: Store-bought works perfectly, but homemade adds an extra layer of complexity
• Optional honey: A tiny bit balances the acidity if your glaze is particularly sharp

Instructions

Cook the pearls:

Bring the water, salt, and olive oil to a gentle boil, then stir in the couscous. Lower the heat, cover, and let it simmer until the water disappears and each pearl is tender, about 8 to 10 minutes. Fluff it with a fork and spread it on a plate to cool faster.

Prep your mix-ins:

While the couscous cools, slice those cherry tomatoes in half and tear your basil into rustic pieces. Halve the mozzarella balls so theyre bite-sized and ready to mingle with everything else.

Combine everything:

In a large mixing bowl, toss the cooled couscous with tomatoes, mozzarella, and basil. Drizzle the extra-virgin olive oil over the top and season generously with black pepper.

Add the finishing touch:

Transfer the salad to your serving bowl or platter. Drizzle the balsamic glaze back and forth across the top, making those pretty dark ribbons everyone loves to photograph.

Serving options:

Serve it right now while the couscous is still slightly warm, or refrigerate for 30 minutes for a completely cold, refreshing version.

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This recipe has become my go-to contribution for summer potlucks because it actually tastes better after sitting for a bit. Something magical happens when the tomatoes release their juices into the couscous, creating this natural dressing that people cant quite identify but absolutely love.

Making It Your Own

The beauty of this salad is how well it plays with additions. I sometimes add sliced avocado for creaminess or toasted pine nuts for crunch. Once I threw in some diced cucumber for extra freshness, and it became a new permanent variation.

Dressing Variations

Sometimes I skip the glaze entirely and whisk together balsamic vinegar with a little Dijon mustard and honey for an emulsified vinaigrette. Both ways work, but the glaze version creates those Instagram-worthy ribbons that never fail to impress guests.

Make-Ahead Magic

This salad actually keeps beautifully for a day or two in the refrigerator, making it perfect for meal prep lunches. The couscous continues to absorb the flavors, and the texture stays surprisingly perky.

• Store the basil separately if making ahead more than a few hours
• Add the balsamic glaze just before serving for the prettiest presentation
• Give everything a good toss before serving to redistribute any settling dressing

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Theres something deeply satisfying about a recipe that looks fancy but comes together in under 30 minutes. This salad has earned its permanent spot in my summer rotation, and I hope it finds a home in yours too.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare up to 24 hours in advance. Store in an airtight container in the refrigerator and add fresh basil and balsamic glaze just before serving for best results.

→ What's the difference between pearled couscous and regular couscous?

Pearled couscous (Israeli couscous) consists of larger, round pearls that are toasted, giving them a chewy texture and nutty flavor. Regular couscous is tiny granules with a softer, fluffier texture.

→ Can I use regular couscous instead?

Yes, though the texture will differ. Prepare regular couscous according to package directions, fluff, and let cool before combining with other ingredients.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. The couscous will continue absorbing flavors, making it even more delicious the next day.

→ Is this suitable for meal prep?

Absolutely. Portion into individual containers for easy grab-and-go lunches throughout the week. Drizzle with balsamic glaze just before eating to maintain freshness.

→ Can I make this dairy-free?

Substitute fresh mozzarella with vegan cheese alternatives or add extra vegetables like diced cucumber and bell peppers for bulk without dairy.