Caprese Couscous Salad (Print Version)

Tender pearled couscous tossed with fresh mozzarella, cherry tomatoes, basil, and balsamic glaze for a refreshing Mediterranean dish.

# Ingredient List:

→ Couscous Base

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

→ Salad Components

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

→ Balsamic Dressing

10 - 2 tablespoons balsamic glaze (store-bought or homemade)
11 - 1 teaspoon honey, optional

# Cooking Directions:

01 - Bring water, salt, and 1 tablespoon olive oil to a boil in a saucepan. Add pearled couscous, reduce heat to low, cover, and simmer for 8–10 minutes until couscous is tender and water is absorbed. Fluff with a fork and let cool to room temperature.
02 - In a large bowl, combine cooled couscous, cherry tomatoes, mozzarella, and basil. Drizzle with extra-virgin olive oil and toss gently. Season with black pepper to taste.
03 - Transfer salad to a serving platter or bowl and drizzle with balsamic glaze. Add honey to the glaze if extra sweetness is desired. Serve immediately, or chill for 30 minutes for a refreshing cold salad.

# Expert Suggestions:

01 -
  • It transforms simple pantry staples into something that tastes like it came from an Italian terrace
  • The texture play between chewy pearls, juicy tomatoes, and creamy mozzarella is absolutely addictive
02 -
  • Hot couscous will melt the mozzarella into a gooey mess, so let it cool completely before mixing
  • Add the balsamic glaze at the very end, otherwise it discolors the beautiful white cheese
03 -
  • Spread the cooked couscous on a baking sheet to cool it faster, preventing that steamy kitchen feeling
  • If your tomatoes arent super sweet, a pinch of sugar in the glaze helps balance everything
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