Caprese Couscous Salad (Print Version)

Mediterranean salad with tender couscous, cherry tomatoes, creamy mozzarella, fresh basil, and balsamic glaze.

# 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

# How to Make It:

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 cool to room temperature.
02 - In a large mixing bowl, combine cooled couscous, halved cherry tomatoes, halved mozzarella, and torn basil leaves.
03 - Drizzle with extra-virgin olive oil and toss gently to coat evenly. Season with freshly ground black pepper to taste.
04 - Transfer to serving platter or bowl. Drizzle with balsamic glaze and add honey if desired for additional sweetness. Serve immediately or refrigerate for 30 minutes for chilled presentation.

# Expert Advice:

01 -
  • The texture contrast between chewy pearled couscous and burst in your mouth tomatoes is addictive
  • It travels beautifully and actually tastes better after the flavors mingle for a bit
02 -
  • Letting the couscous cool completely before mixing prevents the mozzarella from melting into a weird texture
  • The balsamic glaze should be the consistency of warm honey, not watery vinegar
03 -
  • To make your own balsamic glaze, simmer 1/2 cup balsamic vinegar with 1 tablespoon honey until reduced by half
  • Tear basil leaves by hand instead of cutting them to prevent bruising and discoloration
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