Caprese Couscous Salad Mediterranean

The first time I made this Caprese Couscous Salad, it was ninety degrees and my kitchen had zero air conditioning. I was already roasting from boiling the couscous when I opened the container of cherry tomatoes on the counter, and somehow that burst of summer smelled like a breeze. The whole dish came together in under thirty minutes while I wiped sweat from my forehead.

Last summer I brought this to a neighborhood potluck, and three people asked for the recipe before I even sat down with my own plate. Something about those tiny pearls of pasta mixed with fresh mozzarella makes people think you spent way more time cooking than you actually did.

Ingredients

• 1 cup pearled (Israeli) couscous: These larger pearls have such a satisfying chew and they hold up beautifully against the juicy tomatoes
• 1 1/4 cups water: The ratio I have found gives perfectly tender pearls without any mushiness
• 1/2 teaspoon salt: This seasons the couscous from the inside out as it absorbs the water
• 1 tablespoon olive oil: Keeps the pearls from clumping together while they cook
• 1 cup cherry tomatoes, halved: When you cut them in half they release just enough juices to dress everything naturally
• 1 cup fresh mozzarella balls (bocconcini), halved: Those little milky bites are what make this taste like classic Caprese
• 1/4 cup fresh basil leaves, torn or sliced: Use your hands to tear them, they taste more fragrant that way than when cut
• 1 tablespoon extra-virgin olive oil: A finishing drizzle that brings everything together without weighing it down
• Freshly ground black pepper, to taste: The only seasoning you really need beyond the salt
• 2 tablespoons balsamic glaze: That dark, sweet finish is what sends this over the top from good to memorable
• Optional 1 teaspoon honey: If your glaze is on the sharper side, this balances it perfectly

Instructions

Cook the couscous:

Bring the water, salt, and one tablespoon olive oil to a boil in a saucepan, then stir in the couscous and turn the heat down to low. Cover and let it simmer gently for eight to ten minutes until all the water has disappeared and the pearls feel tender when you taste one.

Fluff and cool:

Use a fork to fluff up the couscous, then spread it out on a plate or baking sheet so it cools down faster while you prep the vegetables.

Prep the fresh ingredients:

Halve the cherry tomatoes and mozzarella balls, then tear or slice the basil into ribbons, keeping everything in separate piles.

Combine everything:

Dump the cooled couscous into a large bowl and add the tomatoes, mozzarella, and basil, then drizzle with the extra-virgin olive oil and give it a gentle toss.

Season and finish:

Grind fresh black pepper over everything, then transfer the salad to your serving platter and drizzle that gorgeous balsamic glaze all over the top in a zigzag pattern.

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My sister requested this salad for her birthday lunch, and watching her take that first bite, eyes closed, was better than any gift I could have bought.

Make It Your Own

I have found that creamy avocado or toasted pine nuts folded in right before serving add this incredible richness that balances the tangy balsamic. Sometimes I will even toss in some arugula for a peppery bite that cuts through the mozzarella.

Perfecting the Balsamic Glaze

Store-bought glaze works absolutely fine, but making your own is simpler than you might expect. Simmer half a cup of balsamic vinegar with a tablespoon of honey until it reduces by half and coats the back of a spoon, then let it cool slightly before drizzling.

Serving Suggestions

This salad shines alongside grilled chicken or fish, but honestly I have eaten it as a main dish more times than I can count. The combination of carbs from the couscous and protein from the mozzarella makes it satisfying enough for lunch on its own.

• Keep a bottle of good balsamic glaze in your pantry for last-minute drizzling
• If you need to make this gluten-free, swap the couscous for quinoa or rice pearls
• Vegan mozzarella actually works surprisingly well here if you are avoiding dairy

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Somehow this simple combination of pasta, tomatoes, and cheese never fails to make a meal feel special.

Q&A About the Recipe

→ Can I make this ahead of time?

Yes, this dish tastes even better after chilling for 30 minutes to let flavors meld. It can be refrigerated for up to 2 days, though add the basil just before serving to prevent wilting.

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

Pearled couscous (also called Israeli) consists of larger, spherical pasta pearls that are chewy and substantial. Regular couscous is tiny granules that cook almost instantly. Pearled couscous holds up better in salads.

→ How do I make balsamic glaze at home?

Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey over medium-low heat until reduced by half and syrupy, about 15-20 minutes. It will thicken further as it cools.

→ Can I substitute the mozzarella?

Fresh goat cheese crumbles or cubed feta work beautifully. For dairy-free options, try vegan mozzarella or omit cheese entirely and add toasted pine nuts for richness.

→ Is this suitable for gluten-free diets?

Traditional pearled couscous contains wheat gluten. For a gluten-free version, substitute with quinoa, millet, or gluten-free pearl pasta made from corn or rice.

→ What protein can I add to make it more filling?

Grilled chicken, shrimp, or chickpeas pair wonderfully. Cannellini beans also add protein and creaminess while maintaining the Mediterranean profile.