Caprese Couscous Salad

The air in my tiny apartment kitchen was thick with summer humidity, windows thrown open to catch any breeze. I had invited friends over for an impromptu dinner and realized too late that my oven was broken. Standing in front of the open refrigerator, I spotted cherry tomatoes starting to wrinkle and a container of fresh mozzarella that needed using. Sometimes the best dishes emerge from desperation and a little creativity.

My friend Maria took one bite and immediately demanded the recipe. She said it reminded her of the roadside cafes we had stumbled upon during our trip to Sorrento, where the tomatoes tasted like sunshine and the olive oil was so green it almost glowed. That evening became one of those memorable nights where nobody wanted to leave, forks scraping against plates as conversation flowed long past dessert.

Ingredients

• Pearled couscous: The larger pearls have a wonderful chewy texture that stands up to the other ingredients, unlike tiny couscous which can disappear into the salad
• Cherry tomatoes: Choose ones that feel heavy for their size and store them at room temperature for the sweetest flavor
• Fresh mozzarella balls: Bocconcini are perfect because they are already portion sized and creamier than larger mozzarella blocks
• Fresh basil: Tear the leaves by hand instead of cutting them to release more of those aromatic oils
• Balsamic glaze: This thick, syrupy condiment is what makes the salad feel special and adds that restaurant style finish

Instructions

Cook the couscous to perfection:

Bring your water to a rolling boil with a pinch of salt and a splash of olive oil, then pour in the pearled couscous and immediately reduce to a gentle simmer. Keep the lid on tight and let it cook for about 10 minutes until each pearl is tender but still has a slight bite to it.

Let it cool completely:

Spread the cooked couscous on a baking sheet or large plate to speed up cooling, tossing occasionally to release steam. Warm couscous will make the mozzarella sweat and turn your salad soggy, so patience here really pays off.

Prep your vibrant mix ins:

Halve those cherry tomatoes so every bite bursts with juice, and cut the mozzarella balls into similar sized pieces for even distribution throughout the salad. Tear the fresh basil into rough pieces right before assembling to prevent the edges from turning brown.

Bring everything together:

Dump the cooled couscous into your prettiest serving bowl and scatter over the tomatoes, mozzarella, and basil. Drizzle with a generous glug of good olive oil and add several cracks of black pepper, then use your hands to gently tumble everything together until well combined.

Finish with flair:

Transfer to your serving platter and finish with an artistic drizzle of balsamic glaze in a zigzag pattern across the top. If your glaze is particularly sharp, whisk in a tiny bit of honey to balance the acidity before drizzling.

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This recipe has become my go to contribution for summer barbecues and impromptu dinner parties alike. There is something about the vibrant colors and fresh flavors that makes people pause before taking that first bite, and I always feel a little proud when I see empty plates being passed back for seconds.

Make It Your Own

The beauty of this salad lies in its versatility. I have added toasted pine nuts for crunch, sliced avocado for creaminess, and even arugula for a peppery kick. During late summer when tomatoes are at their peak, I use a mix of heirloom cherry tomatoes in different colors for a truly stunning presentation.

Serving Suggestions

This salad works beautifully as a light lunch on its own or as a side alongside grilled fish, chicken, or portobello mushrooms. I have also served it as part of a Mediterranean mezze spread with hummus, olives, and warm pita bread. The portions are generous enough that it can easily stand in as a main course for a warm evening meal.

Storage and Make Ahead Tips

The salad can be assembled up to 4 hours in advance and kept refrigerated, but wait to add the basil and balsamic glaze until just before serving. The leftovers actually taste wonderful the next day, though the basil will darken slightly and the texture becomes more like a grain salad than the fluffy version you started with.

• Keep the cooked couscous separate from the vegetables if you are meal prepping for the week
• Add a splash of lemon juice to brighten the flavors before serving leftovers
• Bring chilled salad to room temperature for about 20 minutes before eating to let the olive oil become fluid again

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Every time I make this Caprese couscous salad, I am transported back to that warm summer evening on my tiny apartment balcony, surrounded by friends and the simple joy of good food shared with people you love. Some recipes nourish more than just your body.

Frequently Asked Questions

→ Can I make this ahead of time?

Yes, prepare up to 24 hours in advance. Store in an airtight container in the refrigerator and add fresh basil and balsamic glaze just before serving to maintain optimal texture and flavor.

→ What type of couscous works best?

Pearled (Israeli) couscous is ideal because its larger, chewier texture holds up well in salads. Regular small couscous can become mushy when mixed with dressing and other ingredients.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for 3-4 days. The couscous may absorb some dressing, so drizzle with additional olive oil before serving leftovers to refresh the salad.

→ Can I make this dairy-free?

Absolutely. Substitute fresh mozzarella with vegan cheese alternatives or add diced avocado for creamy texture. The balsamic glaze provides plenty of tangy flavor to compensate for missing cheese.

→ What's the best way to serve this?

Serve immediately while couscous is slightly warm, or refrigerate for 30 minutes for a refreshing cold salad. Garnish with additional fresh basil leaves and an extra drizzle of balsamic glaze before serving.

→ Can I add protein to make it more filling?

Yes, grilled chicken, shrimp, or chickpeas work wonderfully. For vegetarian options, add toasted pine nuts, walnuts, or hemp seeds for extra protein and satisfying crunch.