Caprese Couscous Salad

The first time I made this salad was during a heatwave when my kitchen felt like an oven. I needed something that felt like a meal but wouldn't require turning on the stove for more than ten minutes. That afternoon, with windows thrown open hoping for a breeze, this vibrant bowl became my go-to summer salvation. Now it's the dish I crave whenever I need something that feels both substantial and impossibly fresh.

Last summer I brought this to a potluck and watched three different people ask for the recipe. What struck me was how something so simple could make people light up like that. The pearl couscous has this way of soaking up the balsamic while still maintaining this satisfying chewy texture. It's become the dish I make when I want to impress without actually trying that hard.

Ingredients

• 1 cup pearled Israeli couscous: These tiny pasta pearls have the most satisfying chew and hold up beautifully against the juicy tomatoes
• 1 1/4 cups water: The perfect ratio for tender, fluffy couscous that isn't mushy or waterlogged
• 1/2 teaspoon salt: Just enough to season the couscous as it cooks, building flavor from the inside out
• 1 tablespoon olive oil: Added to the cooking water, this keeps the pearls separate and prevents sticking
• 1 cup cherry tomatoes: Their sweetness balances the tangy balsamic, and they burst beautifully between your teeth
• 1 cup fresh mozzarella balls: Bocconcini are perfectly sized and create these creamy pockets throughout the salad
• 1/4 cup fresh basil leaves: Tear them by hand for more rustic edges that release more aromatic oils
• 1 tablespoon extra virgin olive oil: Finish quality oil makes a noticeable difference in the final flavor
• Freshly ground black pepper: Adds this subtle warmth that ties everything together
• 2 tablespoons balsamic glaze: The real star, creating that signature sweet tangy finish

Instructions

Cook the couscous:

Bring water, salt, and olive oil to a boil, then add pearled couscous and reduce heat to low. Cover and simmer for 8 to 10 minutes until all liquid is absorbed and pearls are tender. Fluff with a fork and let it cool completely before moving on.

Combine everything:

In a large bowl, toss the cooled couscous with halved cherry tomatoes, mozzarella balls, and torn basil. Use gentle folding motions to keep those delicate mozzarella pearls intact.

Add the finishing touch:

Drizzle with extra virgin olive oil and season with freshly ground black pepper. Transfer to your serving dish and finish with that beautiful balsamic glaze swirled over the top.

Save

My sister calls this her fancy picnic salad because it travels surprisingly well. I've packed it in mason jars for beach days and watched it become the centerpiece of impromptu rooftop dinners. Something about those colors together, all ruby red and creamy white against the golden pearls, makes even a Tuesday night feel special.

Make It Your Own

The beauty of this salad is how gracefully it welcomes additions. Sliced avocado adds richness that makes it feel more substantial. Toasted pine nuts bring this incredible crunch. Sometimes I'll add roasted red peppers when I want that smoky depth.

Timing Is Everything

I've learned that serving this immediately gives you the best texture contrast. But chilling it for 30 minutes transforms it into something completely different and equally wonderful. The couscous firms up slightly and the flavors have time to really marry.

The Perfect Balsamic Glaze

Store bought is perfectly fine, but making your own is surprisingly simple. Simmer balsamic vinegar with honey until it reduces by half. You'll know it's ready when it coats the back of a spoon and tastes like concentrated magic.

• If the glaze is too thick, warm it slightly for easier drizzling
• A tiny honey helps balance very acidic vinegars
• The glaze thickens as it cools, so don't over reduce it

Save

This salad has this way of making any moment feel a little more Mediterranean and a lot more wonderful. Enjoy every bite of those bright, sunny flavors.

Questions & Answers for Recipes

→ Can I make this ahead of time?

Yes, prepare up to 4 hours ahead. Store in the refrigerator and add fresh basil and balsamic glaze just before serving to maintain optimal texture and flavor.

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

Pearled (Israeli) couscous consists of larger, spherical pasta pearls that maintain a chewy texture when cooked. Regular couscous is much smaller and fluffier, making it less suitable for this particular preparation.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. The couscous will absorb more moisture over time, so you may want to add a splash of olive oil and additional fresh herbs when serving.

→ Can I use regular balsamic vinegar instead of glaze?

Balsamic glaze is thicker and sweeter than regular vinegar. If substituting, simmer 1/2 cup balsamic vinegar with 1 tablespoon honey until reduced by half to achieve the proper consistency.

→ Is this suitable for meal prep?

Absolutely. Portion into individual containers and store for up to 3 days. Consider keeping the glaze separate and adding it just before eating to prevent the couscous from becoming too soft.

→ What proteins pair well with this?

Grilled chicken, shrimp, or white fish complement the Mediterranean flavors beautifully. For a vegetarian option, add chickpeas or white beans for extra protein.