Save The tiny pop of cherry tomatoes bursting between my teeth still takes me back to that rooftop dinner in Rome where I learned that simple food, done right, hits different than anything complicated. My host Nonna Elena scooped couscous into a bowl with the confidence of someone who had made this a thousand times, her silver bracelet clinking against the ceramic. She told me the secret was letting the couscous cool completely before adding anything else, something I had impatiently skipped my whole life. Now every time I make this, I hear her laughing at my hurried American ways.
Last summer my neighbor Sarah popped over while I was pulling the warm couscous off the stove. She stood in my kitchen doorway, arms crossed, watching me hover over the pot like I might speed up the cooling process with sheer willpower. Eventually she grabbed two wine glasses and said the waiting part is why we have friends. We ate it straight from the mixing bowl, standing up, neither of us bothering to find the fancy serving platter I had bought specifically for this recipe.
Ingredients
- 1 cup pearled (Israeli) couscous: These pearl-sized pasta balls have a chewier texture than regular couscous and hold up beautifully in salads without turning mushy
- 1 1/4 cups water: The perfect ratio for fluffy separate pearls, though broth adds an extra layer of flavor if you are feeling fancy
- 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 that balances the tangy balsamic later
- 1 cup cherry tomatoes, halved: Their sweetness pops against the creamy cheese and earthy couscous
- 1 cup fresh mozzarella balls, halved: Bocconcini are the perfect size, already bite-sized and ready to go
- 1/4 cup fresh basil leaves: Tear them by hand for more rustic edges that hold dressing better than neat knife cuts
- 1 tablespoon extra-virgin olive oil: The good stuff here because it is not getting cooked
- Freshly ground black pepper: A generous grind adds subtle heat and depth
- 2 tablespoons balsamic glaze: Store-bought works perfectly, or simmer down regular balsamic with honey until it coats the back of a spoon
- Optional honey: Just a teaspoon if your glaze leans more acidic than sweet
Instructions
- Cook the couscous to fluffy perfection:
- Bring the water, salt, and olive oil to a gentle boil in a medium saucepan. Stir in the pearled couscous, lower the heat to a whisper, cover tightly, and let it simmer for 8 to 10 minutes until the pearls are tender but still have a slight chew. All the water should be absorbed.
- Let it cool completely:
- Fluff the couscous with a fork to separate the pearls, then spread it on a baking sheet or wide plate. This is the step I used to skip—let it come to room temperature so it does not melt the mozzarella when you toss everything together.
- Build your salad base:
- In a large bowl, combine the cooled couscous with those halved cherry tomatoes and mozzarella balls. Tuck in the torn basil last so it does not get bruised or lost in the mix.
- Add the finishing touches:
- Drizzle the extra-virgin olive oil over everything and toss gently with your hands or a large spoon. Grind fresh black pepper over the top, tasting as you go.
- The grand finale:
- Transfer to a serving platter and drizzle that gorgeous balsamic glaze back and forth like you are plating at a restaurant. Serve right away or pop it in the fridge for 30 minutes—the couscous only drinks in more flavor as it chills.
Save My daughter claimed she hated couscous until she tried this at a potluck, then proceeded to ask for it weekly. Something about those chewy pearls with creamy mozzarella won her over completely. Now she requests it for school lunch, packed in little containers that she shares with friends who have never had warm couscous salad before.
Make It Your Own
The beauty of this salad is how it welcomes additions without complaint. Sliced avocado adds buttery richness that plays nicely with the acidic balsamic, while toasted pine nuts bring a crunch that makes every bite more interesting. I have tossed in roasted red peppers, arugula for pepperiness, even grilled chicken when I needed something more substantial.
Serving Suggestions
This works beautifully as a light main course or as the perfect side alongside grilled fish, chicken, or portobello mushrooms. The flavors sing brightest at room temperature, so take it out of the fridge about 20 minutes before serving if you have chilled it. A crusty baguette for mopping up any extra dressing on the plate never hurts either.
Storage Tips
This salad keeps surprisingly well in the fridge for up to three days, though the basil will start to look a bit tired after day two. If you are planning to make it ahead, wait to add the basil until right before serving. The couscous continues to absorb the dressing, so you might want to splash in a little more olive oil and balsamic when you bring out the leftovers.
- Store in an airtight container to keep the mozzarella from picking up fridge flavors
- Gently toss leftovers before serving to redistribute any settling dressing
- Add fresh basil as a garnish to brighten up day two servings
Save Sometimes the most uncomplicated dishes end up being the ones we make on repeat, and this couscous salad has earned permanent rotation in my kitchen. Hope it finds a regular spot in yours too.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare the couscous and chop the vegetables up to 4 hours in advance. Store separately in the refrigerator and assemble just before serving to prevent the salad from becoming soggy. Add the balsamic glaze right before serving for the best flavor.
- → What type of couscous works best?
Pearled or Israeli couscous is ideal for this salad due to its larger grain size and chewy texture. Regular couscous can be used, though it may become mushy more easily. Follow package directions for cooking time and liquid ratios.
- → How do I make balsamic glaze from scratch?
Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey in a small saucepan over medium heat for 8-10 minutes until reduced by half and syrupy. The glaze will thicken further as it cools. Store in an airtight container for up to two weeks.
- → Can I substitute the mozzarella?
Absolutely. Try feta cheese for a tangier flavor, vegan cheese for a dairy-free option, or even grilled halloumi for a warm twist. Fresh ricotta or burrata also pair beautifully with the tomatoes and basil.
- → What are some flavor variations I can try?
Add sliced avocado, toasted pine nuts, or walnuts for texture. Fresh arugula or spinach can be mixed in for extra greens. For earthiness, incorporate roasted red peppers or sun-dried tomatoes. A splash of lemon juice brightens the overall flavor profile.
- → Is this salad suitable for meal prep?
The couscous base keeps well refrigerated for 3-4 days. Prepare it in advance and add fresh tomatoes, mozzarella, and basil the day you plan to eat. Store the balsamic glaze separately and drizzle just before serving for optimal freshness and texture.