Save The first time I made this salad, I was rushing to pull something together for a last minute potluck. I had half a container of cherry tomatoes going soft, a stray bag of pearled couscous I'd bought on impulse, and fresh basil threatening to wilt in the crisper drawer. Sometimes the best meals happen when you're working with what's on hand and hoping for the best.
My sister in law literally stopped mid conversation when she took her first bite, asking what I'd done to make the flavors pop so perfectly. That moment of watching people genuinely enjoy something I created from pantry odds and ends, that's the good stuff right there.
Ingredients
- 1 cup pearled (Israeli) couscous: The larger pearls hold their texture way better than regular couscous and feel substantial in every bite
- 1 1/4 cups water: Perfect ratio for fluffy but not mushy pearls every single time
- 1/2 teaspoon salt: Seasons the couscous from the inside out while it cooks
- 1 tablespoon olive oil: Prevents sticking and adds richness to the base
- 1 cup cherry tomatoes, halved: Sweet little bursts of juice that balance the creamy elements
- 1 cup fresh mozzarella balls (bocconcini), halved: The creaminess is non negotiable here and these petite pearls are perfect
- 1/4 cup fresh basil leaves, torn or sliced: Tear by hand for more surface area and that gorgeous rustic look
- 1 tablespoon extra virgin olive oil: Finish with the good stuff for that fruity peppery bite
- Freshly ground black pepper, to taste: A generous grind brings everything alive
- 2 tablespoons balsamic glaze: The tangy sweet finish that makes this sing
- Optional 1 teaspoon honey: Only if your glaze is particularly aggressive on the acidity
Instructions
- Cook the couscous until perfectly tender:
- Bring the water, salt, and olive oil to a boil, then dump in the couscous and immediately drop the heat to low. Cover and let it simmer gently for 8 to 10 minutes until all the liquid disappears and the pearls are tender but still have that satisfying bounce.
- Fluff and cool the couscous completely:
- Use a fork to fluff up the grains, then spread them on a baking sheet or large plate to speed up cooling. Warm couscous will melt the mozzarella into a weird puddle, so patience here pays off.
- Build your colorful salad base:
- In your prettiest serving bowl, combine the cooled couscous with those halved cherry tomatoes, the mozzarella pearls, and all that torn fresh basil. The colors alone will make you smile.
- Season and dress with olive oil:
- Drizzle the extra virgin olive oil over everything and toss gently to coat. Season with a few generous grinds of black pepper, then taste and adjust as needed.
- Finish with the balsamic drizzle:
- Transfer to your serving platter and drizzle that gorgeous balsamic glaze all over the top in an artistic zigzag pattern. If your glaze is super tangy, mix in a touch of honey first to balance things out.
Save My neighbor texted me the next day asking for the recipe, which is basically my highest compliment. There's something so satisfying about turning simple ingredients into something people keep thinking about.
Making It Your Own
I've learned that adding toasted pine nuts right before serving adds this incredible crunch that takes the whole thing to restaurant level. Sliced avocado works beautifully too if you want something creamier and more substantial, just fold it in gently right before you serve so it doesn't get mashed up.
Make Ahead Strategy
You can cook the couscous and prep all the vegetables up to a day in advance, just keep everything separate in airtight containers. The couscous might need a splash of water and a quick fluff before assembling if it's been sitting overnight. This approach saved me when we had friends drop by unexpectedly last month.
Perfect Pairings
This salad shines alongside grilled chicken, fish, or even as part of a bigger Mediterranean spread. The bright acidic notes cut through rich main dishes so beautifully while still holding its own as a star player.
- Grilled shrimp with lemon and garlic
- Simple roasted chicken with herbs
- Crispy white fish with a butter finish
Save Hope this brings as many bright moments to your table as it has to mine. Sometimes the simplest combinations are the ones that stick around longest.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 4 hours in advance. Store it in an airtight container in the refrigerator without the balsamic glaze. Add the glaze just before serving to maintain the couscous's texture and prevent sogginess.
- → What type of couscous works best for this salad?
Pearled (Israeli) couscous is ideal because of its larger grain size and chewy texture. It holds up better in salads compared to regular couscous and provides a more substantial bite alongside the fresh ingredients.
- → How do I make homemade balsamic glaze?
Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey in a small saucepan over medium heat until reduced by half and the mixture becomes thick and syrupy. This typically takes 10-15 minutes. Let it cool before drizzling over the salad.
- → Can I substitute fresh mozzarella with other cheeses?
Absolutely. Feta cheese provides a tangy alternative, while ricotta salata offers a firmer texture. For a dairy-free option, use vegan mozzarella or cashew-based cheese. Each substitution will bring its own distinctive flavor profile to the salad.
- → How should I store leftover Caprese Couscous Salad?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed within the first day while the couscous remains tender and the basil stays vibrant. Refresh with an extra drizzle of olive oil before serving.
- → What are some good additions to elevate this salad?
Consider adding sliced avocado for creaminess, toasted pine nuts for crunch, sun-dried tomatoes for concentrated flavor, or a handful of fresh arugula for peppery notes. Crispy croutons or roasted chickpeas can also add interesting texture variations.