Save The summer our air conditioner broke down during a heatwave, I discovered that cooking anything on the stove felt like a personal betrayal. This couscous salad became my survival strategy. Ten minutes of minimal cooking, then everything else happened at the counter with the ceiling fan spinning above me. Now even with working AC, I still make it when I want something substantial but not heavy.
I brought this to a book club meeting once, and the host literally chased me down as I was leaving to ask for the recipe. Something about the combination of cool pearls and that sweet-tangy balsamic finish makes people forget they are eating something so simple. My sister now requests it for every family gathering, claiming it is the only salad her children actually ask for seconds of.
Ingredients
- 1 cup pearled Israeli couscous: These larger pearls have a satisfying chew that regular tiny couscous cannot match, and they hold up beautifully against the juicy tomatoes
- 1 1/4 cups water: The perfect ratio to cook the pearls until tender without leaving them waterlogged or mushy
- 1/2 teaspoon salt: Essential for seasoning the couscous from the inside out since you will not salt the cooking water later
- 1 tablespoon olive oil: Prevents the couscous from clumping together as it simmers and adds a subtle richness
- 1 cup cherry tomatoes, halved: Their sweetness balances the tangy balsamic, and halving them releases just enough juices to dress the salad naturally
- 1 cup fresh mozzarella balls, halved: Bocconcini are the perfect size and provide that creamy Mediterranean element that makes everything feel indulgent
- 1/4 cup fresh basil leaves, torn: Tearing rather than chopping releases more oils and looks more rustic and inviting
- 1 tablespoon extra-virgin olive oil: A finishing drizzle that brings everything together and adds that luxurious Italian gloss
- Freshly ground black pepper: The only seasoning you need because the mozzarella and glaze provide plenty of saltiness
- 2 tablespoons balsamic glaze: Store-bought works perfectly, but this is what transforms the dish from good to unforgettable
- 1 teaspoon honey: Optional, but worth it if your glaze leans more acidic than sweet
Instructions
- Cook the pearls:
- Bring the water, salt, and tablespoon of olive oil to a bubble, then stir in the couscous. Turn the heat down, cover it up, and let it simmer gently for 8 to 10 minutes until those little pearls are tender and have drunk up all the liquid.
- Let it breathe:
- Fluff the couscous with a fork to separate any pearls that got too friendly during cooking, then spread it out on a plate or baking sheet. This is crucial unless you want a gummy salad instead of individual chewy pearls.
- Build the base:
- In a large bowl, combine the cooled couscous with those halved cherry tomatoes and mozzarella balls. The tomatoes will start releasing their juices, which is exactly what you want.
- Add the basil:
- Tear the basil leaves directly over the bowl rather than chopping them on a board. The rough tearing releases more aromatic oils and looks more inviting than perfectly uniform strips.
- Dress it lightly:
- Drizzle the tablespoon of extra-virgin olive oil over everything and toss gently. Season with black pepper and trust that the mozzarella provides enough salt.
- The grand finale:
- Transfer everything to your serving bowl and drizzle that balsamic glaze over the top like you are finishing a painting. If you are feeling fancy, add the teaspoon of honey to the glaze first for extra depth.
- Serve it up:
- You can dig in right away while the couscous is still slightly warm, or let it chill for 30 minutes for a completely refreshing cold salad that hits different on hot days.
Pin it This salad has become my go-to for new neighbors and coworkers because it feels special but requires zero stress to prepare. Last summer I made it for a rooftop dinner party, and someone actually asked if I had catered it. The humble couscous salad had officially leveled up.
Making It Your Own
I started adding sliced avocado on days when I want something more substantial, and the creaminess works beautifully with the balsamic. Toasted pine nuts take it in a completely different direction, adding crunch and nutty warmth. Sometimes I will swap the mozzarella for vegan cashew cheese when I am cooking for dairy-free friends, and honestly, it is still fantastic.
The Perfect Balsamic Glaze
Store-bought glaze is convenient and perfectly acceptable, but making your own is ridiculously simple. Simmer half a cup of balsamic vinegar with a tablespoon of honey until it reduces by half and coats the back of a spoon. The house smells incredible while it cooks, and you control exactly how sweet or tangy it gets. I now double the recipe and keep a jar in the fridge for everything from salads to strawberries.
Serving Suggestions
This works as a light main course or a substantial side alongside grilled anything. I have served it with roasted vegetables for a completely plant-based dinner, and it held its own perfectly. The leftovers keep beautifully for two days in the fridge, though the basil will start to look a bit tired by day three.
- Let the salad sit for 15 minutes before serving if you can, the flavors meld together beautifully
- Pack the balsamic glaze separately if you are taking this to a picnic or potluck to maintain those pretty drizzles
- Bring everything to room temperature before serving leftovers, cold mozzarella loses its magic
Pin it This salad proves that sometimes the most memorable dishes are just excellent ingredients treated with respect and a little bit of patience.
Frequently Asked Questions
- → Can I prepare this salad ahead of time?
Yes, you can assemble the salad a few hours in advance and refrigerate it. Add the balsamic glaze just before serving to prevent the couscous from becoming too soft. This also allows the flavors to meld beautifully.
- → What's the best way to cook pearled couscous?
Bring salted water to a boil with olive oil, add couscous, then reduce heat and simmer covered for 8-10 minutes until tender and liquid is absorbed. Fluff with a fork and cool slightly before combining with other ingredients.
- → Can I substitute the mozzarella?
Absolutely. Feta cheese offers a tangier alternative, while vegan cheese works well for dairy-free diets. Ricotta salata also complements the Mediterranean flavors nicely.
- → How do I make homemade balsamic glaze?
Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey in a small saucepan over medium heat until reduced by half and syrupy, about 10-12 minutes. It will thicken further as it cools.
- → What additions would enhance this salad?
Consider adding sliced avocado, toasted pine nuts, or roasted red peppers for extra texture and flavor. Fresh arugula or spinach can also be mixed in for additional greens.
- → Is this salad gluten-free?
Traditional pearled couscous contains wheat and gluten. For a gluten-free version, substitute with quinoa or gluten-free couscous, which maintain similar cooking times and textures.