Caprese Couscous Salad (Print Version)

Vibrant Mediterranean salad with pearled couscous, fresh mozzarella, tomatoes, basil, and balsamic glaze. Vegetarian and easy to prepare.

# What You'll Need:

→ Couscous

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

→ Salad

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

→ Dressing

10 - 2 tablespoons balsamic glaze
11 - 1 teaspoon honey, optional

# How to Make It:

01 - Bring water, salt, and 1 tablespoon olive oil to a boil in a medium saucepan. Add pearled couscous, reduce heat to low, cover, and simmer for 8-10 minutes until tender and liquid is absorbed. Fluff with a fork and cool to room temperature.
02 - In a large mixing bowl, combine cooled couscous, halved cherry tomatoes, halved mozzarella balls, and torn basil leaves.
03 - Drizzle extra-virgin olive oil over the mixture and toss gently. Season with freshly ground black pepper to taste.
04 - Transfer salad to a serving platter and drizzle with balsamic glaze. Add honey if desired for sweetness. Serve immediately or chill for 30 minutes before serving.

# Additional Tips::

01 -
  • The texture contrast between tiny chewy pearls, burst-in-your-mouth tomatoes, and creamy mozzarella hits every satisfaction button
  • It somehow tastes better after sitting for an hour, making it perfect for meal prep or potlucks
02 -
  • The couscous must cool completely before mixing, otherwise the mozzarella will turn into a sad melted situation instead of distinct creamy pearls
  • Do not skip spreading the cooked couscous on a plate or it will continue steaming itself into clumps no matter how much you fluff
03 -
  • Use the best cherry tomatoes you can find because they are the star of the show here
  • Buy mozzarella packed in water rather than vacuum sealed for the creamiest texture
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