Caprese Couscous Salad Mediterranean (Print Page)

Tender pearled couscous tossed with fresh tomatoes, mozzarella, basil, and balsamic glaze for a vibrant Mediterranean dish.

# What You Need:

→ Couscous Base

01 - 1 cup pearled (Israeli) couscous
02 - 1 1/4 cups water
03 - 1/2 teaspoon salt
04 - 1 tablespoon olive oil

→ Salad Components

05 - 1 cup cherry tomatoes, halved
06 - 1 cup fresh mozzarella balls (bocconcini), halved
07 - 1/4 cup fresh basil leaves, torn or sliced
08 - 1 tablespoon extra-virgin olive oil
09 - Freshly ground black pepper, to taste

→ Balsamic Dressing

10 - 2 tablespoons balsamic glaze (store-bought or homemade)
11 - 1 teaspoon honey (optional, if glaze is very tangy)

# Directions:

01 - Bring water, salt, and 1 tablespoon olive oil to a boil in a saucepan. Add pearled couscous, reduce heat to low, cover, and simmer for 8–10 minutes until couscous is tender and water is absorbed. Fluff with a fork and let cool to room temperature.
02 - In a large bowl, combine cooled couscous, cherry tomatoes, mozzarella, and basil.
03 - Drizzle with extra-virgin olive oil and toss gently. Season with black pepper to taste.
04 - Transfer salad to a serving platter or bowl and drizzle with balsamic glaze. If desired, add honey to the glaze for extra sweetness.
05 - Serve immediately, or chill for 30 minutes for a refreshing cold salad.

# Expert Advice:

01 -
  • The combination of warm, fluffy couscous and cool, juicy tomatoes hits your mouth in the best way
  • It looks impressive on a platter but comes together faster than you can set the table
  • You can make it ahead and it actually gets better after an hour in the fridge
02 -
  • Let the couscous cool completely before mixing it with the cheese and tomatoes, otherwise the mozzarella will start to melt and lose that fresh bounce
  • If you are going to chill this before serving, add the basil right before you eat it so it stays bright green and does not wilt
03 -
  • The salad tastes even better after it sits for thirty minutes, so do not be afraid to make it ahead
  • Use the best quality mozzarella you can find, it really makes all the difference in the final dish
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