Caprese Couscous Salad Mediterranean

The summer I lived in a tiny apartment with no air conditioning, this salad became my survival strategy. I'd cook the couscous in the early morning while the kitchen was still bearable, then spend two minutes tossing everything together when hunger hit at dinnertime. Something about those sweet cherry tomatoes and creamy mozzarella made me forget I was sweating through my clothes. Now even with proper AC, it's still my go-to when I want something that feels like sunshine on a plate.

I first made this for a last minute book club meeting when three people suddenly RSVP'd yes. The grocery store had sad looking tomatoes but the basil looked impossibly fragrant, so I took a gamble. Between the balsamic glaze and that fresh basil, nobody noticed the tomatoes weren't perfect. Sometimes the dressing saves you.

Ingredients

• 1 cup pearled Israeli couscous: These larger pearl shaped pasta bits have this incredible ability to get tender while still holding onto a slight chew that regular couscous just cant match
• 1 1/4 cups water: The exact ratio for perfectly fluffy couscous that absorbs completely without becoming mushy
• 1/2 teaspoon salt: Season the cooking water so the couscous tastes good from the inside out
• 1 tablespoon olive oil: Prevents the couscous from clumping together while it simmers
• 1 cup cherry tomatoes halved: Look for ones that feel heavy and give slightly when pressed, they'll be the juiciest
• 1 cup fresh mozzarella balls halved: The mini bocconcini are perfect because you get creamy cheese in every single bite
• 1/4 cup fresh basil leaves torn: Tear instead of slicing to avoid bruising the delicate leaves
• 1 tablespoon extra virgin olive oil: A finishing oil that ties all the flavors together
• Freshly ground black pepper: The only seasoning you really need beyond what's already there
• 2 tablespoons balsamic glaze: That thick syrupy consistency coats every ingredient unlike regular balsamic vinegar which just pools at the bottom
• 1 teaspoon honey optional: If your balsamic glaze is particularly acidic, this rounds it out beautifully

Instructions

Cook the couscous to fluffy perfection:

Bring the water, salt, and olive oil to a boil in a medium saucepan, stir in the couscous, then immediately reduce heat to low and cover with a tight fitting lid. Let it simmer gently for 8 to 10 minutes until all the water has disappeared and the pearls are tender but still have a little bounce when you bite into one.

Let it cool while you prep:

Fluff the couscous with a fork to separate any clumps, then spread it out on a large plate or baking sheet to cool to room temperature while you halve your tomatoes and mozzarella. This step is worth the extra 10 minutes because warm couscous makes tomatoes wilt and mozzarella sweat.

Build your salad base:

Transfer the cooled couscous to a large mixing bowl and add those halved cherry tomatoes, mozzarella balls, and torn basil leaves. Toss everything together gently so the mozzarella doesnt break apart too much.

Add the finishing touches:

Drizzle the tablespoon of extra virgin olive oil over everything and give it another gentle toss, then season with several grinds of fresh black pepper. Taste and adjust if you think it needs more pepper.

The grand finale:

Pile the salad onto your serving platter or individual bowls, then drizzle that gorgeous balsamic glaze back and forth over the top like youre decorating a cake. Serve right away or refrigerate for 30 minutes if you prefer it completely chilled.

Save

My neighbor brought over a container of this after I had surgery last year. She knew I couldnt cook and that fresh herbs always make me feel better. We ended up eating it together on my balcony while she updated me on neighborhood gossip. Food that connects people like that is the best kind.

Make It Your Own

I've found that adding toasted pine nuts right before serving adds this incredible crunch that makes the dish feel more substantial. Sometimes when I'm feeling fancy I'll also add thin ribbons of zucchini or diced cucumber for extra freshness. The beauty of this salad is how well it plays with other Mediterranean flavors.

Perfect Pairings

This couscous salad shines alongside grilled fish or chicken, but honestly I've eaten it as a main course more times than I can count. A glass of crisp white wine like Pinot Grigio cuts through the creamy mozzarella beautifully. For something non alcoholic, sparkling water with a lemon wedge works perfectly.

Storage And Serving Tips

The salad holds up remarkably well in the refrigerator for up to three days, though the basil will start to look a little tired after day two. If you're meal prepping, store the basil separately and toss it in right before serving. The couscous actually absorbs the balsamic glaze better overnight, so leftovers might taste even better than the fresh batch.

• Bring cold leftovers to room temperature for 15 minutes before serving, the flavors really wake up
• Add a splash more olive oil if it seems dry the next day
• Extra fresh basil on day two makes everything taste freshly made again

Save

There's something deeply satisfying about a recipe that looks impressive but requires almost no actual cooking. This salad has gotten me through more busy weeknights and unexpected guests than I can count.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this dish can be prepared up to a day in advance. Store it in an airtight container in the refrigerator and add fresh basil just before serving to maintain its vibrant color and flavor.

→ What type of couscous works best?

Pearled or Israeli couscous is ideal here because its larger, chewier texture holds up well against the tomatoes and mozzarella. Regular fine couscous will become too soft and mushy when mixed with the other ingredients.

→ How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. The couscous may absorb some of the dressing, so add a splash of olive oil and toss gently before serving to refresh the texture.

→ Can I make this dairy-free?

Absolutely. Substitute the fresh mozzarella with vegan cheese alternatives or add extra vegetables like diced cucumber, bell peppers, or avocado to maintain the satisfying texture and protein content.

→ What can I serve with this salad?

It pairs wonderfully with grilled chicken, fish, or shrimp for a complete meal. It also complements other Mediterranean dishes like hummus, stuffed grape leaves, or roasted vegetables as part of a meze spread.

→ How do I make homemade balsamic glaze?

Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey over medium-low heat until reduced by half and thickened to a syrupy consistency. This takes about 10-15 minutes. The glaze will continue to thicken as it cools.