Save to Pinterest The first time I made this salad was during a heatwave when turning on the oven felt like a crime against comfort. I had dinner guests coming over and zero energy for anything complicated. This couscous salad came together in that golden window between late afternoon and evening, the kitchen counter cluttered with tomatoes from the farmers market. Everyone kept asking what I did to make the couscous taste so good, but honestly, it was just the balsamic glaze doing all the heavy lifting.
I brought this to a rooftop potluck last summer and watched it disappear in minutes. My friend Sarah, who claims to hate salads, went back for thirds. The balsamic glaze creates this gorgeous glossy finish that makes everything look restaurant worthy without any actual effort.
Ingredients
- 1 cup pearled couscous: These larger pearls have such a satisfying chew compared to regular couscous, almost like tiny pasta beads that hold onto dressing beautifully
- 1 1/4 cups water: The perfect ratio for tender but not mushy pearls every single time
- 1/2 teaspoon salt: Seasons the couscous from the inside out as it cooks
- 1 tablespoon olive oil: Keeps the pearls from sticking together while they simmer
- 1 cup cherry tomatoes: When they are halved they release just enough juices to dress the salad naturally
- 1 cup fresh mozzarella balls: Those little bocconcini are like creamy flavor bombs scattered throughout
- 1/4 cup fresh basil: Tearing the leaves by hand releases more oils than chopping with a knife
- 1 tablespoon extra virgin olive oil: Finish with your good stuff here since it is not getting cooked
- 2 tablespoons balsamic glaze: This is the showstopper that ties everything together with sweet tangy richness
Instructions
- Cook the couscous until perfectly tender:
- Bring the water, salt, and olive oil to a gentle boil in a medium saucepan. Add the couscous, turn the heat down to low, and cover with a tight fitting lid. Let it simmer for about 10 minutes until all the water has disappeared. Fluff it with a fork and spread it on a plate to cool down while you prep everything else.
- Combine all the salad components:
- Toss the cooled couscous into a large bowl with the halved tomatoes, mozzarella balls, and torn basil leaves. Be gentle as you mix so the mozzarella keeps its shape and the basil does not bruise.
- Add the finishing touches:
- Drizzle the extra virgin olive oil over the salad and give it another toss. Grind some fresh black pepper over the top and transfer everything to your prettiest serving platter.
- Finish with balsamic glory:
- Drizzle that balsamic glaze back and forth over the salad like you are plating at a fancy restaurant. If your glaze is on the sharp side, whisk in a tiny bit of honey to mellow it out.
- Choose your temperature:
- This is fantastic served right away while the couscous is still slightly warm. If you prefer it cold, let it chill in the fridge for 30 minutes before serving to let the flavors really settle in.
Save to Pinterest This recipe became my go to for meal prep Mondays. I make a huge batch and eat it for lunch all week, and somehow it never gets boring. The flavors keep evolving and the couscous never gets soggy like pasta salads sometimes do.
Making It Your Own
I have experimented with so many additions to this base recipe. Sliced avocado adds creaminess that plays really well against the chewy couscous. Toasted pine nuts or walnuts bring a nice crunch. Sometimes I will add arugula for a peppery bite or diced cucumber for extra freshness.
Perfect Pairings
This salad shines alongside grilled fish, chicken, or even as part of a Mediterranean spread with hummus and pita. It is substantial enough to be a main course for a light lunch, especially when topped with some chickpeas or grilled vegetables for extra protein.
Make Ahead Magic
The beauty of this salad is that it preps beautifully. You can cook the couscous and chop all the components a day ahead. Keep everything separate in the fridge and toss it together an hour before serving. The only thing I would add last minute is the fresh basil so it does not darken.
- Store leftovers in an airtight container for up to 3 days
- The couscous will continue to absorb dressing, so add a splash more oil when serving leftovers
- Bring chilled salad to room temperature for 15 minutes before eating for the best flavor
Save to Pinterest There is something so satisfying about a recipe that looks impressive but comes together with zero stress. This salad has saved me more times than I can count.
Questions & Answers About This Recipe
- → Can I make this salad ahead of time?
Yes, you can prepare the components separately and assemble just before serving to keep it fresh. The couscous can be cooked and cooled several hours ahead. Store tomatoes and mozzarella separately until ready to combine.
- → What's the best way to cool the couscous?
After cooking, spread the couscous on a baking sheet or wide plate to cool faster at room temperature. This prevents it from becoming mushy and allows the grains to separate beautifully when tossed.
- → Can I substitute regular couscous for pearled couscous?
Regular couscous has a different texture and cooks faster (5 minutes). While you can use it, pearled couscous provides a heartier, chewier bite that works better in this Mediterranean salad.
- → How do I make homemade balsamic glaze?
Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey in a saucepan over medium heat for 8-10 minutes until reduced by half and syrupy. Let cool before drizzling—it thickens further as it cools.
- → What are good additions to customize this salad?
Sliced avocado adds creaminess, while toasted pine nuts provide crunch and nuttiness. You can also add roasted red peppers, cucumber, or red onion for extra freshness and flavor complexity.
- → Is this salad suitable for vegetarians?
Absolutely. This salad is naturally vegetarian-friendly. For a vegan version, simply replace the mozzarella with dairy-free cheese or omit it entirely and add more vegetables for substance.