Caprese Couscous Salad

# What You Need:

→ Couscous Base

01 - 1 cup pearled (Israeli) couscous

02 - 1 1/4 cups water

03 - 1/2 teaspoon salt

04 - 1 tablespoon olive oil

→ Salad Components

05 - 1 cup cherry tomatoes, halved

06 - 1 cup fresh mozzarella balls (bocconcini), halved

07 - 1/4 cup fresh basil leaves, torn or sliced

08 - 1 tablespoon extra-virgin olive oil

09 - Freshly ground black pepper, to taste

→ Balsamic Dressing

10 - 2 tablespoons balsamic glaze (store-bought or homemade)

11 - 1 teaspoon honey, optional (if glaze is very tangy)

# Directions:

01 - Bring water, salt, and 1 tablespoon olive oil to a boil in a 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 let cool to room temperature.

02 - In a large bowl, combine cooled couscous, cherry tomatoes, mozzarella, and basil. Drizzle with extra-virgin olive oil and toss gently. Season with black pepper to taste.

03 - Transfer salad to a serving platter or bowl and drizzle with balsamic glaze. If desired, add a touch of honey to the glaze for extra sweetness. Serve immediately, or chill for 30 minutes for a refreshing cold salad.

# Expert Advice:

01 -

This salad comes together in under 30 minutes but tastes like you spent all day planning it
The combination of warm, nutty couscous with cool, creamy mozzarella creates the most satisfying texture contrast
It travels beautifully to potlucks and actually tastes better after the flavors have mingled for a while

02 -

I once made the mistake of adding warm couscous directly to the cheese and ended up with a melted, oily mess instead of a fresh salad
Letting the salad rest for 15 minutes before serving allows the flavors to meld together and the couscous to absorb some of that delicious balsamic flavor
Store bought balsamic glaze is perfectly fine, but making your own by simmering vinegar with honey creates a depth of flavor that is worth the extra effort

03 -