Caprese Couscous Salad (Print View)

Mediterranean pearled couscous with cherry tomatoes, mozzarella, fresh basil, and balsamic glaze. Light and refreshing.

# Components:

→ 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

# Directions:

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 couscous is tender and water is absorbed. Fluff with a fork and cool to room temperature.
02 - In a large mixing bowl, combine cooled couscous, cherry tomatoes, mozzarella balls, and basil leaves.
03 - Drizzle with extra-virgin olive oil and toss gently. Season with freshly ground black pepper to taste.
04 - Transfer salad to a serving platter or bowl and drizzle with balsamic glaze. Add 1 teaspoon honey to the glaze if desired for additional sweetness.
05 - Serve immediately or chill for 30 minutes for a refreshing cold salad presentation.

# Expert Advice:

01 -
  • It comes together in under half an hour and tastes like you spent all afternoon in the kitchen.
  • The chewy pearled couscous soaks up just enough dressing without getting soggy or heavy.
  • You can serve it warm right off the stove or cold straight from the fridge, and both versions feel like different meals.
  • Every bite gives you creamy mozzarella, bright tomato, and that hit of sweet tangy balsamic that makes everything sing.
02 -
  • Let the couscous cool completely before adding the mozzarella, or the cheese will start to melt and turn the salad greasy instead of creamy.
  • Don't overdress the salad with olive oil, a light coating is all you need since the balsamic glaze adds plenty of moisture and flavor.
  • If you're making this ahead, wait to add the basil and balsamic glaze until just before serving so the basil stays bright green and the glaze doesn't soak in too much.
03 -
  • Use the best balsamic glaze you can find or make your own by simmering balsamic vinegar with a spoonful of honey until it coats the back of a spoon.
  • Tear the basil instead of cutting it with a knife, the edges won't bruise and turn black as quickly.
  • Taste the salad before you add the glaze, sometimes the tomatoes are sweet enough that you don't need honey at all.
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