Caprese Couscous Salad

Last summer my neighbor Maria brought this salad to our rooftop potluck and I literally hovered over the bowl the entire time. The way the balsamic clings to those pearl couscous beads while fresh basil perfume floats up when you toss it—absolute magic. Now I make a double batch every Sunday because my partner keeps stealing 'just one bite' from the container until theres barely enough left for my lunch the next day.

I once served this at a dinner party where my friend Jake who claims to hate salad went back for thirds. His wife teased him about discovering vegetables at age 32 but honestly watching someone genuinely light up over something so simple made my entire week. Thats the thing about this dish—it converts people without trying.

Ingredients

• 1 cup pearled Israeli couscous: These tiny pasta pearls absorb flavor beautifully and hold their texture unlike regular couscous which can turn mushy
• 1 1/4 cups water plus 1/2 teaspoon salt and 1 tablespoon olive oil: Cooking the pearls in salted olive oil infused water layers flavor from the inside out
• 1 cup cherry tomatoes halved: Use the sweetest ones you can find—those multicolored pint containers usually have the best flavor
• 1 cup fresh mozzarella balls halved: Bocconcini creates these creamy little pockets that balance the tangy balsamic perfectly
• 1/4 cup fresh basil torn: Tearing by hand releases more oils than chopping and looks more rustic
• 1 tablespoon extravirgin olive oil: The good stuff here really matters since its one of the main flavor vehicles
• Freshly ground black pepper: Dont be shy with this—the heat cuts through the rich cheese and sweet glaze
• 2 tablespoons balsamic glaze: Make your own by simmering balsamic vinegar with honey until it coats a spoon

Instructions

Cook the pearl couscous:

Bring the water salt and tablespoon of olive oil to a gentle boil then stir in the couscous. Lower the heat cover tightly and simmer for 8 to 10 minutes until all the liquid disappears and each pearl is tender through the middle. Fluff immediately with a fork and spread it on a baking sheet to cool—this prevents clumping and stops the cooking so they stay perfectly chewy.

Combine everything:

In your prettiest serving bowl toss the cooled couscous with those halved tomatoes and mozzarella pieces along with the torn fresh basil. Drizzle the extravirgin olive oil over everything then season generously with black pepper. Use your hands to gently turn the mixture a few times—your fingers can distribute the oil more evenly than a spoon without smashing the delicate ingredients.

Add the finishing touch:

Transfer the salad to your serving platter or just leave it in the bowl if were being casual. Drizzle the balsamic glaze back and forth across the top in ribbons so everyone gets those gorgeous dark streaks. If your glaze is particularly sharp swirl in a teaspoon of honey first—the sweet note ties everything together beautifully.

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This recipe became my go-to contribution for every gathering after my sister requested it for her wedding shower. Watching my relatives who usually stick to safe potluck classics actually go back for seconds felt like such a win. Food that brings people together without fuss—thats the whole point.

Make It Yours

During peak summer I swap in chopped cucumber and sometimes add diced avocado if Im feeling fancy. My aunt adds toasted pine nuts for crunch and my cousin occasionally throws in grilled chicken to make it a full meal. The basic formula works with endless variations so dont be afraid to play.

Perfect Pairings

Something grilled creates such a nice contrast—think lemon herb chicken or portobello caps for vegetarians. A crisp white wine like Pinot Grigio cuts through the richness and crusty bread is basically mandatory for sopping up any leftover dressing at the bottom of the bowl.

Storage and Timing

This keeps beautifully in airtight containers for up to three days though the tomatoes do get softer over time. If making ahead keep the basil and glaze separate then toss them in right before serving. The couscous will continue absorbing liquid so add a splash more olive oil if it seems dry after refrigerating.

• Bring refrigerated leftovers to room temperature for 20 minutes before eating—the flavors really wake up
• A squeeze of fresh lemon juice brightens everything up on day two
• Never freeze this as the texture turns unpleasantly mushy

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Whether youre feeding a crowd or meal prepping for the week this salad never lets me down. Simple fresh and always the first thing to disappear at the table.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, you can prepare the couscous up to 2 days in advance. Store it separately from the tomatoes and mozzarella, then combine all ingredients just before serving to maintain the best texture and freshness.

→ What type of couscous works best?

Pearled or Israeli couscous is ideal because its larger, chewier texture holds up beautifully in salads. Regular fine couscous can become mushy when mixed with dressing and fresh vegetables.

→ Can I substitute the mozzarella?

Fresh goat cheese crumbles or feta work well as alternatives. For a dairy-free version, try vegan mozzarella or omit the cheese entirely and add extra vegetables like diced cucumber or bell peppers.

→ How do I make homemade balsamic glaze?

Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey over medium-low heat until reduced by half and syrupy, about 15-20 minutes. The glaze will continue to thicken as it cools.

→ What can I add for extra protein?

Grilled chicken, shrimp, or chickpeas make excellent additions. You could also add toasted pine nuts or walnuts for crunch and additional protein from healthy fats.

→ How long does this keep in the refrigerator?

Stored in an airtight container, the salad will keep for 2-3 days. However, the tomatoes may release some moisture and the basil may darken, so it's best enjoyed within 24 hours for optimal freshness.