Caprese Couscous Salad (Print View)

Vibrant Mediterranean salad with tender couscous, fresh mozzarella, cherry tomatoes, basil, and balsamic glaze. Light, fresh, and ready in 25 minutes.

# Components:

→ Couscous

01 - 1 cup pearled Israeli couscous
02 - 1 1/4 cups water
03 - 1/2 teaspoon salt
04 - 1 tablespoon olive oil

→ Salad

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

→ Dressing

10 - 2 tablespoons balsamic glaze
11 - 1 teaspoon honey (optional, if glaze is very tangy)

# Method:

01 - In a medium saucepan, bring water, salt, and olive oil to a boil. Add pearled couscous, reduce heat to low, cover, and simmer for 8-10 minutes until tender and liquid is absorbed. Fluff with a fork and allow to cool to room temperature.
02 - In a large mixing bowl, combine cooled couscous, halved cherry tomatoes, halved mozzarella balls, and torn basil leaves.
03 - Drizzle extra-virgin olive oil over the mixture and toss gently to combine. Season with freshly ground black pepper to taste.
04 - Transfer salad to a serving platter or bowl. Drizzle with balsamic glaze. If desired, add a touch of honey to balance tanginess.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes for a chilled presentation.

# Expert Advice:

01 -
  • It tastes like a fancy restaurant salad but uses ingredients you can grab on a regular grocery run.
  • The couscous soaks up all the flavors without getting soggy, so leftovers actually get better overnight.
  • You can serve it warm, cold, or at room temperature, which means no last minute panic if guests arrive early.
  • It's filling enough to be a light lunch but elegant enough to serve at a dinner party.
02 -
  • Let the couscous cool completely before mixing it with the mozzarella, or the cheese will start to melt and turn into a gooey mess instead of staying in neat little bites.
  • Don't skip fluffing the couscous with a fork after cooking, because clumps will ruin the texture and make it harder to coat everything evenly with the dressing.
  • Use a light hand with the balsamic glaze at first, because you can always add more but you can't take it back once it's pooled at the bottom of the bowl.
03 -
  • Toast the couscous in a dry pan for a minute before boiling it to bring out a nutty flavor that adds an extra layer of depth.
  • If you're making this ahead, keep the basil separate and toss it in just before serving so it stays bright green and doesn't turn dark and wilted.
  • Use a squeeze bottle for the balsamic glaze to get those perfect restaurant style drizzles that make the dish look like you know what you're doing.
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