Caprese Couscous Salad (Printable)

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

# What You'll Need:

→ Couscous

01 - 1 cup pearled Israeli couscous
02 - 1.25 cups water
03 - 0.5 teaspoon salt
04 - 1 tablespoon olive oil

→ Salad

05 - 1 cup cherry tomatoes, halved
06 - 1 cup fresh mozzarella balls, halved
07 - 0.25 cup fresh basil leaves, torn
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

# Method:

01 - Bring water, salt, and olive oil to a boil in a medium saucepan. Add pearled couscous, reduce heat to low, cover, and simmer for 8-10 minutes until couscous is tender and liquid is absorbed. Fluff with a fork and cool to room temperature.
02 - In a large mixing bowl, combine cooled couscous, halved cherry tomatoes, halved fresh mozzarella, and torn basil leaves.
03 - Drizzle salad with extra-virgin olive oil and toss gently to combine. Season with freshly ground black pepper to taste.
04 - Transfer salad to serving platter or bowl and drizzle with balsamic glaze. Add honey to glaze if desired for additional sweetness.
05 - Serve immediately for warm salad, or refrigerate for 30 minutes for a refreshing chilled version.

# Expert Advice:

01 -
  • It tastes like summer even when you make it in February, bright and refreshing without feeling heavy.
  • The couscous soaks up just enough of the balsamic and oil to make every bite satisfying.
  • You can serve it warm right after tossing or let it chill for an hour, and both versions feel completely different but equally good.
  • It comes together faster than waiting for pasta water to boil, and people always assume you spent way more time on it.
02 -
  • Let the couscous cool completely before adding the mozzarella or it will start to melt into a gummy mess.
  • Don't overdress the salad with oil, you want just enough to make it glossy, not slick.
  • Add the balsamic glaze at the very end so it stays on the surface where you can see and taste it.
03 -
  • Toast the dry couscous in the olive oil for a minute before adding water, it adds a subtle nutty depth that makes people wonder what your secret is.
  • Use a vegetable peeler to shave fresh Parmesan over the top right before serving for an extra layer of savory richness.
  • If your balsamic glaze is too thin, simmer it in a small pan for a few minutes until it coats the back of a spoon.
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