Caprese Couscous Salad

The first time I made this for a summer potluck, my friend Sarah literally chased me around the backyard demanding the recipe. I'd thrown it together twenty minutes before leaving the house, which is exactly the kind of low-stress cooking situation I live for. The couscous was still slightly warm when I mixed everything together, and I think that's what made the mozzarella turn into these little pools of creaminess throughout the salad. Now it's the dish I'm always asked to bring, and honestly, I'm not even mad about it.

Last summer my neighbor's daughter was learning to cook and asked me to teach her something that would impress her friends but wasn't intimidating. We stood in my kitchen with the windows open, that perfect evening breeze coming through, and I showed her how easy it is to make something restaurant-worthy at home. She texted me three days later saying she made it for her family dinner and her dad asked for seconds, which is basically the highest compliment a 14 year old can receive.

Ingredients

• 1 cup pearled (Israeli) couscous: These larger pearls have such a satisfying chew compared to regular couscous, and they hold up beautifully in salads without getting mushy
• 1 1/4 cups water: The perfect ratio for tender but not waterlogged couscous, though I've learned to trust my eyes more than exact measurements sometimes
• 1/2 teaspoon salt: Just enough to season the couscous as it cooks, because you can't really fix bland pasta later
• 1 tablespoon olive oil: Keeps the couscous from clumping together and adds a subtle richness that makes the whole dish feel more luxurious
• 1 cup cherry tomatoes, halved: When they're in season, I use whatever colorful mix I can find at the farmers market because the presentation is stunning
• 1 cup fresh mozzarella balls (bocconcini), halved: These little pearls of creaminess are non-negotiable for that authentic Caprese experience
• 1/4 cup fresh basil leaves, torn or sliced: I tear them by hand because something about torn basil releases more fragrance than sliced
• 1 tablespoon extra-virgin olive oil: A finishing oil that ties everything together with that unmistakable Mediterranean shine
• Freshly ground black pepper: The only seasoning you really need beyond the balsamic, plus it looks gorgeous against the bright red and white
• 2 tablespoons balsamic glaze: This is what transforms the dish from good to extraordinary, with that perfect sweet-tangy finish

Instructions

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Cook the couscous to perfection:

Bring water, salt, and olive oil to a gentle boil in your saucepan, then stir in the couscous and immediately drop the heat to low. Cover tightly and let it simmer for about 8 to 10 minutes until all the water has been absorbed and each pearl is tender. Fluff it with a fork and spread it on a plate or baking sheet to cool down quickly.

Prep your vibrant mix-ins:

While the couscous cooks, halve those cherry tomatoes and mozzarella balls, keeping them similar in size for that restaurant-quality presentation. Tear your basil leaves into irregular pieces rather than neatly slicing them for a more rustic, homemade feel.

Bring everything together:

In your largest bowl, combine the cooled couscous with those bright red tomatoes, creamy mozzarella pearls, and fragrant basil. Drizzle with your extra-virgin olive oil and give everything a gentle toss so you don't smash the mozzarella or bruise the tomatoes.

Finish with that signature drizzle:

Transfer the salad to your prettiest serving bowl or platter where those colorful ingredients can really shine. Drizzle the balsamic glaze back and forth across the top like you're plating at a restaurant, letting it cascade down through the salad.

Serve it your way:

You can enjoy this immediately while the couscous still has a hint of warmth, or pop it in the fridge for 30 minutes for a completely refreshing cold version that's perfect on hot days. Both ways are absolutely delicious.

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My mom visited last fall and I made this for a casual lunch on the back porch. She's usually critical of my cooking experiments, but she went back for seconds and then asked if I could teach her how to make it. There's something special about sharing a recipe that's so simple but feels like such a treat, especially with someone you love watching the leaves turn.

Make It Your Own

I've discovered that this salad is incredibly forgiving and welcomes all kinds of additions. Sometimes I'll add diced avocado if I want something creamier, or toasted pine nuts for that extra crunch that makes every bite interesting. The balsamic glaze is the one element I never skip because it provides that essential sweet acid balance that wakes up the whole dish.

The Art of Balsamic Glaze

Store-bought glaze works perfectly fine, but making your own is incredibly satisfying and costs a fraction of the price. I keep a small jar in my fridge at all times now because it elevates everything from grilled vegetables to vanilla ice cream. The key is patience, letting it reduce slowly while keeping an eye on it so it doesn't become too thick to pour.

Serving Suggestions

This salad has become my go-to for everything from weeknight dinners to elegant dinner parties because it looks stunning and feeds a crowd. I love serving it alongside grilled chicken or fish, but honestly, a big bowl of this with some crusty bread is my idea of the perfect summer meal. It's that rare dish that feels light enough for hot weather but still completely satisfying.

• Try adding a handful of arugula for a peppery bite that cuts through the creamy elements
• If serving at a party, set out extra balsamic glaze so guests can add more to their liking
• This keeps beautifully in the fridge for 2 to 3 days, though the basil will start to darken after day 1

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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I hope this becomes one of those recipes you turn to again and again, the one that somehow manages to feel both effortless and special every single time you make it.

Frequently Asked Questions

→ Can I make this salad ahead of time?

Yes, absolutely. You can prepare the couscous and chop the vegetables several hours in advance. Store them separately in the refrigerator, then combine and dress just before serving to maintain the freshness and prevent the salad from becoming soggy.

→ What's the best way to cook pearled couscous?

Bring water, salt, and olive oil to a boil, add the couscous, then reduce heat to low. Cover and simmer for 8-10 minutes until the water is absorbed and the couscous is tender. Fluff with a fork and let cool to room temperature before mixing with other ingredients.

→ Can I substitute the fresh mozzarella?

Yes, you can use vegan cheese for a dairy-free option, or try burrata, ricotta salata, or feta for different flavor profiles. Each substitute will give the salad a unique taste while maintaining the Mediterranean aesthetic.

→ How do I make homemade balsamic glaze?

Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey in a saucepan over medium heat until reduced by half, about 10-15 minutes. The mixture will become syrupy and glossy. Let it cool slightly before drizzling over the salad.

→ What vegetables can I add to customize this salad?

Consider adding sliced avocado, toasted pine nuts, roasted bell peppers, cucumber, or caramelized onions. You can also incorporate sun-dried tomatoes, kalamata olives, or grilled zucchini for additional depth and texture.

→ Is this salad suitable for meal prep?

Yes, it stores well in the refrigerator for 2-3 days. Keep the dressing separate until ready to serve if preparing in advance. The couscous actually absorbs flavors beautifully overnight, making it ideal for meal preparation throughout the week.