Caprese Couscous Salad (Printable)

Vibrant Mediterranean couscous with creamy mozzarella, juicy tomatoes, fresh basil, and balsamic reduction.

# What you need:

→ Couscous

01 - 1 cup pearled Israeli couscous
02 - 1¼ cups water
03 - ½ teaspoon salt
04 - 1 tablespoon olive oil

→ Salad

05 - 1 cup cherry tomatoes, halved
06 - 1 cup fresh mozzarella balls, halved
07 - ¼ 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 olive oil to a boil in a medium saucepan. Add pearled couscous, reduce heat to low, cover, and simmer 8-10 minutes until tender and liquid is fully absorbed. Fluff with a fork and allow to cool to room temperature.
02 - Combine cooled couscous, halved cherry tomatoes, halved mozzarella balls, and torn basil in a large mixing bowl.
03 - Drizzle extra-virgin olive oil over the mixture and toss gently to combine. Season with freshly ground black pepper to taste.
04 - Transfer salad to a serving platter or bowl. Drizzle with balsamic glaze and add honey if desired for sweetness. Serve immediately or refrigerate for 30 minutes for a chilled presentation.

# Helpful Hints:

01 -
  • It comes together in under 30 minutes but tastes like you spent all afternoon thinking about it
  • The couscous soaks up that balsamic glaze like tiny flavor sponges, getting better the longer it sits
02 -
  • Adding warm couscous to fresh mozzarella turns the cheese into a disappointing puddle I learned the hard way
  • Balsamic glaze is thicker and sweeter than regular vinegar, so do not try to substitute it directly
03 -
  • Use the back of a spoon to drizzle the balsamic glaze in those pretty zigzag patterns that make everything look restaurant quality
  • If your cherry tomatoes are not very sweet, roast them at 400 degrees for 15 minutes before adding them to the salad
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