Caprese Couscous Salad

My neighbor brought this to a potluck last summer, and I stood by the table eating forkful after forkful until I realized I'd abandoned my own dish entirely. The couscous had this perfect chew, the tomatoes were sweet and bright, and the balsamic glaze pooled in little pockets of tangy goodness. I asked for the recipe on the spot, scribbled it on a napkin, and made it three times that week. It's become my go-to whenever I need something that looks impressive but comes together faster than I can decide what to wear.

I made this for a friend who claimed she didn't like couscous, and she finished her bowl before I even sat down. She kept asking what I did to make it so flavorful, and I had to admit it was mostly just letting good ingredients do their thing. We sat on the porch with second helpings, and she told me it reminded her of a trip to Capri years ago. I'd never been, but suddenly I felt like I had.

Ingredients

• Pearled couscous: These little orbs have a wonderful chewy texture that regular couscous just can't match, and they hold up beautifully when tossed with other ingredients without turning mushy.
• Water and salt: Cooking the couscous in salted water seasons it from the inside out, so every bite has flavor instead of tasting like bland filler.
• Olive oil (for cooking): Adding oil to the cooking water keeps the couscous from clumping together, making it easier to fluff and toss later.
• Cherry tomatoes: Halving them releases their sweet juices, which mingle with the dressing and create little bursts of brightness in every bite.
• Fresh mozzarella balls: Bocconcini are creamy and mild, and cutting them in half helps them distribute evenly so you get cheese in every forkful instead of hunting for it.
• Fresh basil leaves: Tearing basil by hand instead of chopping it bruises the leaves gently and releases more of that fragrant, peppery aroma.
• Extra virgin olive oil: This is where you want the good stuff, the kind that tastes grassy and fruity, because it doesn't get cooked and you'll taste every note.
• Freshly ground black pepper: A few cranks of the pepper mill add a subtle heat that balances the sweetness of the tomatoes and glaze.
• Balsamic glaze: The thick, syrupy glaze clings to the couscous and adds a tangy sweetness that ties everything together like a bow.
• Honey (optional): If your glaze leans too sharp, a tiny drizzle of honey smooths it out and adds a mellow warmth.

Instructions

Cook the couscous:

Bring the water, salt, and olive oil to a rolling boil, then stir in the couscous and turn the heat down low. Cover it and let it simmer until the grains are plump and tender, then fluff it with a fork and spread it out on a plate to cool so it doesn't steam itself into a sticky clump.

Prep the salad ingredients:

While the couscous cools, halve your tomatoes and mozzarella balls, and tear the basil into bite sized pieces. The prep is simple, but doing it while the couscous rests means everything comes together quickly once you're ready to toss.

Combine and toss:

In a big bowl, mix the cooled couscous with the tomatoes, mozzarella, and basil, then drizzle in the extra virgin olive oil and toss gently. Season with black pepper and taste as you go, because the glaze will add more flavor in the next step.

Finish with balsamic glaze:

Transfer the salad to your serving dish and drizzle the balsamic glaze over the top in a zigzag pattern. If it tastes too tart, stir in a touch of honey to balance it out and make it sing.

Serve:

You can serve this right away while the couscous is still slightly warm, or chill it for half an hour if you want a cool, refreshing version. Either way, it's ready to impress.

Save

I brought this to a backyard barbecue once, and it sat next to all the usual mayo heavy salads looking bright and jewel toned in the afternoon sun. People kept coming back for more, and one friend admitted she'd been avoiding the salad table until she saw the colors. It's funny how something this simple can make people feel like they're eating something special, like you put in way more effort than you actually did.

Variations to Try

I've thrown in sliced avocado when I had one sitting on the counter, and the creaminess was a perfect match for the tangy glaze. Toasted pine nuts add a nutty crunch that makes the salad feel even fancier, and a handful of arugula stirred in at the end brings a peppery bite that plays nicely with the basil. If you want to make it dairy free, swap the mozzarella for a good vegan cheese or just add more tomatoes and a sprinkle of nutritional yeast for a cheesy flavor without the dairy.

Storing and Serving

This salad keeps well in the fridge for up to three days, and honestly, it tastes even better the next day after the couscous has had time to soak up all the juices and flavors. I like to store the glaze separately and drizzle it on just before serving, so it doesn't get watery or sink to the bottom. If you're meal prepping, portion it into containers and it makes a satisfying lunch that doesn't need reheating, which is perfect for hot days when turning on the stove sounds like punishment.

Making It Your Own

Once you've made this a few times, it's easy to riff on the formula and turn it into whatever you're craving. Sometimes I add roasted red peppers or a handful of olives for a briny kick, and other times I toss in grilled chicken or chickpeas to make it more filling. The base is forgiving and flexible, so treat it like a template and build whatever sounds good to you.

• Try adding crumbled feta instead of mozzarella for a sharper, saltier flavor.
• Toss in a handful of baby spinach or arugula for extra greens and a peppery bite.
• Drizzle with pesto instead of balsamic glaze for a completely different but equally delicious take.

Save

This salad has a way of making ordinary weeknights feel a little more special, and it never fails to get compliments when I bring it somewhere. I hope it becomes one of those recipes you turn to without thinking, the kind that feels like a small celebration every time you make it.

Recipe FAQ

→ Can I make this salad ahead of time?

Yes, you can prepare the components ahead and assemble just before serving. Cool the couscous completely, then store tomatoes, mozzarella, and basil separately in the refrigerator. Combine everything and add the balsamic glaze right before serving to prevent sogginess.

→ What type of couscous should I use?

Pearled (Israeli) couscous works best for this salad as it has a firmer texture and holds up well when combined with fresh ingredients. Regular couscous can be substituted, though it will have a softer, fluffier texture.

→ How do I make homemade balsamic glaze?

Pour 1/2 cup balsamic vinegar into a saucepan and add 1 tablespoon honey. Bring to a simmer over medium heat and cook until reduced by half, approximately 10-15 minutes. The glaze will thicken further as it cools. Let it cool before drizzling over the salad.

→ Can I add proteins to this salad?

Absolutely. Grilled chicken, chickpeas, white beans, or crumbled feta cheese are excellent additions. You can also top with toasted pine nuts or walnuts for extra crunch and protein.

→ Is this salad suitable for vegetarians?

Yes, this salad is naturally vegetarian as written. It contains no meat and uses only plant-based and dairy ingredients. For a vegan version, simply substitute the mozzarella with vegan cheese and ensure your balsamic glaze contains no animal products.

→ What's the best way to store leftovers?

Store leftover salad in an airtight container in the refrigerator for up to two days. Keep the balsamic glaze separate and add it just before eating. The couscous will absorb moisture over time, so it's best enjoyed fresh or within 24 hours.