Caprese Couscous Salad (Print Version)

Mediterranean-inspired salad featuring pearled couscous, cherry tomatoes, mozzarella, basil, and balsamic glaze. Vegetarian and easy to prepare.

# Ingredient List:

→ 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

# How-To Steps:

01 - In a medium saucepan, bring water, salt, and 1 tablespoon olive oil to a boil. Add pearled couscous, reduce heat to low, cover, and simmer for 8 to 10 minutes until tender and water is absorbed. Fluff with a fork and cool to room temperature.
02 - In a large mixing bowl, combine cooled couscous, halved cherry tomatoes, halved mozzarella, and torn basil leaves.
03 - Drizzle with 1 tablespoon extra-virgin olive oil and toss gently to combine. Season with freshly ground black pepper to taste.
04 - Transfer salad to a serving platter or bowl and drizzle with balsamic glaze. Add honey to the glaze if desired for additional sweetness.
05 - Serve immediately, or chill for 30 minutes for a refreshing cold salad.

# Helpful Tips:

01 -
  • The balsamic glaze cuts through the creamy mozzarella in a way that makes your whole mouth wake up
  • You can prep everything in under thirty minutes and it actually tastes better after sitting for a bit
02 -
  • Cooling the couscous completely before mixing prevents the basil from wilting and keeps the mozzarella firm
  • Adding the balsamic glaze right before serving maintains that gorgeous contrast between the dark glaze and bright ingredients
03 -
  • Homemade balsamic glaze transforms this dish into something restaurant worthy, simply simmer 1/2 cup balsamic vinegar with 1 tablespoon honey until reduced by half
  • Letting the finished salad rest for 15 minutes before serving allows the couscous to soak up some of those beautiful juices
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