Caprese Couscous Salad

The first time I made this salad was during a heatwave when my stove felt like enemy territory and every meal needed to be transportable to a picnic blanket in the backyard. I had half a tub of cherry tomatoes going soft and some aging mozzarella that needed using, so I threw everything together with whatever pasta I could find in the pantry. That accidental combination of tender pearls, sweet tomatoes, and that dark tangy glaze ended up being what we ate for three days straight, never once getting boring.

Last summer I brought this to a potluck where the host apologized three times for how simple her spread was. By the time people went back for seconds, the platter was scraped clean and someone was already texting me for the recipe. Theres something about those little pasta pearls bouncing against juicy tomatoes and creamy cheese that makes people instinctively reach for seconds.

Ingredients

• 1 cup pearled (Israeli) couscous: These larger pearls have a satisfying chew and hold up beautifully in salads, unlike fine couscous which can turn mushy
• 1 1/4 cups water: The perfect ratio for tender, separate pearls every single time
• 1/2 teaspoon salt: Seasons the couscous from the inside out as it cooks
• 1 tablespoon olive oil: Prevents sticking and adds a subtle richness to the pasta
• 1 cup cherry tomatoes, halved: Sweet little bursts that pop when you bite into them
• 1 cup fresh mozzarella balls, halved: Creamy pearls that mirror the shape of the couscous
• 1/4 cup fresh basil leaves: Tear them by hand for more rustic edges and better flavor release
• 1 tablespoon extra-virgin olive oil: The finishing touch that brings everything together
• Freshly ground black pepper: Adds a gentle heat that plays beautifully with the sweet glaze
• 2 tablespoons balsamic glaze: That dark, syrupy finish that makes everything look and taste restaurant-quality

Instructions

Cook the couscous:

Bring the water, salt, and olive oil to a boil in a saucepan, then add the couscous and simmer covered for 8 to 10 minutes until tender. Fluff with a fork and spread on a baking sheet to cool faster, which prevents the pearls from clumping together.

Combine the salad:

In a large bowl, toss the cooled couscous with the halved cherry tomatoes, mozzarella balls, and torn basil leaves. Be gentle as you mix so the mozzarella stays intact and the basil doesnt bruise.

Season simply:

Drizzle the extra-virgin olive oil over the salad and toss gently to coat everything evenly. Finish with freshly ground black pepper, remembering you can always add more but you cant take it back.

Add the finishing touch:

Transfer to your serving bowl and drizzle with the balsamic glaze in a zigzag pattern. If your glaze is particularly sharp, whisk in a teaspoon of honey first to balance the acidity.

Choose your temperature:

Serve immediately while the couscous is still slightly warm, or refrigerate for 30 minutes for a completely chilled version that sings on hot days.

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My friend Sarah texted me at midnight after eating this at a dinner party, demanding the recipe because she could not stop thinking about those sweet pops of tomato against the tangy glaze. Sometimes the simplest combinations end up being the ones that haunt you until you make them again.

Making It Your Own

The beauty of this salad is how well it plays with whatever you have in the fridge or garden. I have added avocado when I wanted more creaminess, toasted pine nuts for crunch, and even handfuls of arugula when the basil supply ran low.

Perfecting the Glaze

If you have never made your own balsamic glaze, it is genuinely life changing. Simmer balsamic vinegar with a spoonful of honey until it coats the back of a spoon, then let it cool into something thick and glossy that transforms everything it touches.

Serving Suggestions

This works as a light main course for lunch or as the perfect side alongside grilled chicken, fish, or even stuffed portobello mushrooms. The balance of textures and flavors means it complements almost anything without overpowering it.

• Pair with a crisp white wine like pinot grigio or sauvignon blanc
• Store leftovers in an airtight container for up to 3 days
• Add protein like chickpeas or grilled chicken to make it a complete meal

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Somehow this salad manages to be elegant enough for company but casual enough for Tuesday lunch, which is exactly the kind of recipe I want in my back pocket always.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare the couscous and chop the ingredients up to a day in advance. Store them separately in the refrigerator, then toss with olive oil and balsamic glaze just before serving. The salad holds up well for several hours once assembled.

→ What's the difference between pearled and regular couscous?

Pearled couscous (also called Israeli) consists of larger, round pasta pearls that require cooking in water like pasta. Regular couscous is tiny granules that steam quickly. Pearled couscous has a chewier texture and works beautifully in cold preparations.

→ How do I make homemade balsamic glaze?

Simmer ½ cup balsamic vinegar with 1 tablespoon honey over medium-low heat until reduced by half and syrupy, about 15–20 minutes. The glaze will thicken further as it cools. Store leftovers in the refrigerator for up to two weeks.

→ Can I serve this warm?

Absolutely. Toss the ingredients together while the couscous is still warm for a comforting dish, or let it cool completely for a refreshing cold salad. Both temperatures work well—the flavors just come through differently.

→ What other ingredients can I add?

Sliced avocado, toasted pine nuts, diced cucumber, or chopped olives all complement the Mediterranean profile. For protein, try adding grilled chicken or chickpeas. Fresh arugula or spinach can bulk up the greens.

→ Is there a gluten-free option?

Substitute pearled couscous with cooked quinoa, rice, or a gluten-free pearl pasta. The cooking times and liquid ratios may vary slightly, so follow package instructions. All other ingredients remain naturally gluten-free.