Caprese Couscous Salad (Printable Version)

Light Mediterranean salad with pearled couscous, fresh mozzarella, tomatoes, basil, and balsamic glaze. Perfect for warm weather dining.

# What You'll Need:

→ 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
11 - 1 teaspoon honey (optional, if glaze is very tangy)

# 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.
03 - Drizzle with extra-virgin olive oil and toss gently. Season with black pepper to taste.
04 - Transfer salad to a serving platter or bowl and drizzle with balsamic glaze. Add honey to the glaze for extra sweetness if desired.
05 - Serve immediately, or chill for 30 minutes for a refreshing cold salad.

# Expert Advice:

01 -
  • The contrast of creamy mozzarella against tangy balsamic creates this incredible sweet and savory moment in every bite
  • It comes together in under 30 minutes but tastes like something from an Italian restaurant
02 -
  • The couscous really does need to cool completely or it will slightly melt the mozzarella and turn everything clumpy
  • Room temperature couscous absorbs the balsamic glaze better than hot or cold
03 -
  • Tear the basil leaves instead of cutting them to prevent browning edges
  • Use the highest quality mozzarella you can find since it's such a prominent ingredient
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