Pin It The first time I brought this salad to a summer potluck, my friend Sarah actually followed me around the party until I wrote down the recipe for her. I had thrown it together twenty minutes before leaving the house, barely thinking about measurements, just tossing in whatever looked good from my fridge. There is something magical about how pearled couscous transforms into these tiny, chewy pearls that somehow manage to be comforting and refreshing all at once.
Last summer my neighbor grew cherry tomatoes in her backyard and kept leaving baskets on my porch. I made this salad three times that week, experimenting with different vinegars and adding avocado once when I felt adventurous. My teenage son, who typically claims to hate salads, started taking it to school in Mason jars. Watching him pack lunch without being asked felt like a small victory worth celebrating.
Ingredients
- 1 cup pearled Israeli couscous: These larger pearls have a chewy texture that regular couscous cannot match, and they hold up beautifully against the juicy tomatoes
- 1 1/4 cups water: I have found this ratio gives perfectly tender pearls without any mushiness
- 1/2 teaspoon salt: Essential for seasoning the couscous from the inside out
- 1 tablespoon olive oil: Added to the cooking water, this keeps the pearls separate and glossy
- 1 cup cherry tomatoes, halved: Sweet cherry tomatoes work better than larger varieties here since they burst in your mouth
- 1 cup fresh mozzarella balls halved: Bocconcini are the perfect size, but feel free to slice larger balls if that is what you can find
- 1/4 cup fresh basil leaves torn or sliced: Tear the basil by hand for a more rustic look and to prevent bruising
- 1 tablespoon extra-virgin olive oil: A finishing drizzle brings everything together
- Freshly ground black pepper to taste: Freshly cracked pepper makes a noticeable difference here
- 2 tablespoons balsamic glaze: Store bought works perfectly, but the homemade version is worth the extra ten minutes
Instructions
- Cook the couscous until perfectly tender:
- Bring the water, salt, and 1 tablespoon olive oil to a gentle boil in a medium saucepan. Stir in the pearled couscous, reduce the heat to low, and cover with a tight fitting lid. Let it simmer for about 8 to 10 minutes until the pearls are tender and have absorbed all the water. Fluff gently with a fork and spread on a plate or baking sheet to cool to room temperature.
- Combine the salad components:
- In a large mixing bowl, add the cooled couscous, halved cherry tomatoes, mozzarella balls, and torn basil. Toss everything together gently so the mozzarella does not break apart too much.
- Add the finishing touches:
- Drizzle the extra-virgin olive oil over the salad and give it another gentle toss. Season with freshly ground black pepper, keeping in mind the mozzarella is naturally salty.
- Drizzle with balsamic glaze:
- Transfer the salad to your serving platter or bowl. Drizzle the balsamic glaze back and forth over the top in a pretty pattern. If your glaze is particularly tart, add that teaspoon of honey now for balance.
- Serve immediately or chill:
- This tastes wonderful right away, but letting it chill for 30 minutes in the refrigerator lets the flavors mingle and deepen even more.
Pin It This became my go-to dish for new neighbors and heartbroken friends alike. Something about the combination of warm memories and fresh flavors makes people feel taken care of. I have watched tired shoulders drop three inches after someone takes their first bite.
Making It Your Own
Once you have the basic technique down, this salad welcomes all kinds of additions. Sliced avocado adds creaminess, toasted pine nuts bring crunch, and sometimes I throw in arugula for a peppery bite. The beauty is that the couscous provides such a solid foundation that almost anything works.
Perfect Pairings
This salad sits beautifully alongside grilled chicken, fish, or even as part of a larger mezze spread. I have served it with roasted vegetables and with simple pan-seared salmon. The balsamic ties everything together without competing with other flavors on the table.
Make Ahead Magic
The couscous can be cooked up to two days in advance and stored in an airtight container in the refrigerator. Just bring it to room temperature before tossing with the other ingredients. I often prep all my components separately and assemble everything about an hour before guests arrive.
- Wait to add the basil until the last minute or it will darken
- Store leftover glaze in a small jar at room temperature
- This salad keeps well for about two days though the tomatoes soften considerably
Pin It Every time I make this now, I think of Sarah and that summer potluck. Some recipes are just meant to be shared.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare the components separately and assemble just before serving. The couscous can be cooked and cooled up to 2 days ahead. Store in an airtight container in the refrigerator, then combine with fresh tomatoes, mozzarella, and basil when ready to serve. Add the balsamic glaze right before plating to prevent sogginess.
- → What's the best way to cool the couscous quickly?
After fluffing the couscous with a fork, spread it on a baking sheet or large plate to cool faster. This increases surface area and allows heat to dissipate more quickly. You can also let it cool at room temperature for about 15 minutes, or place it in the refrigerator for 5-10 minutes if you're in a hurry.
- → Can I substitute the mozzarella?
Absolutely. Fresh ricotta, feta, or burrata work beautifully as alternatives. For a dairy-free option, use vegan mozzarella or cashew ricotta. You can also add grilled halloumi for a warm twist. Adjust the salt in the dressing if your cheese substitute is saltier than fresh mozzarella.
- → How do I make homemade balsamic glaze?
Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey in a saucepan over medium heat for 8-10 minutes until reduced by half and the mixture reaches a syrupy consistency. It will thicken further as it cools. Store in an airtight container for up to 2 weeks. You can drizzle it over salads, roasted vegetables, or grilled vegetables.
- → What vegetables can I add for extra nutrition?
Diced cucumbers, sliced red onion, roasted bell peppers, or fresh spinach complement this salad beautifully. Avocado adds creaminess, while toasted pine nuts or walnuts provide crunch and protein. Arugula or mixed greens can serve as a base instead of serving it as a standalone salad. Adjust dressing quantities based on additional vegetables.
- → Is this salad suitable for meal prep?
Yes, it stores well for 2-3 days when kept in separate containers. Store couscous, vegetables, and basil in one container, mozzarella in another, and balsamic glaze separately. Assemble when ready to eat to maintain texture and freshness. Keep olive oil and seasoning separate too, then toss everything together just before serving.