Caprese Couscous Salad (Print Version)

Tender couscous meets fresh mozzarella and tomatoes in this vibrant Mediterranean salad with balsamic glaze.

# 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)

# Cooking Steps:

01 - In a medium saucepan, bring water, salt, and 1 tablespoon olive oil to a boil. 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 salad 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. Add honey to glaze if desired for additional sweetness.
05 - Serve immediately at room temperature, or refrigerate for 30 minutes for a chilled presentation.

# Expert Advice:

01 -
  • It comes together in under 30 minutes but tastes like something from an Italian trattoria
  • The textures are incredible—pearly couscous, bursty tomatoes, and creamy mozzarella in every bite
  • You can make it ahead and it actually gets better as the flavors meld
02 -
  • I learned the hard way that warm couscous makes tomatoes weep and turns the salad watery
  • The balsamic glaze is non negotiable—regular balsamic vinegar is too thin and acidic
  • Adding salt gradually is key since the mozzarella and glaze both bring sodium
03 -
  • Use the highest quality mozzarella you can find since it is the star ingredient
  • If making your own glaze, simmer balsamic vinegar with honey until reduced by half and syrupy
  • Salt your tomatoes lightly before adding them to draw out excess moisture
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