Pin it The sun was hitting my tiny kitchen counter just right when I first threw this together, those cherry tomatoes looking like little jewels against the pale couscous. I had half a container of mozzarella that needed using and a massive basil plant my neighbor insisted I take off her hands. Sometimes the best meals start with what needs to be eaten, not what you planned to cook.
I brought this to a potluck last summer and watched three different people ask for the recipe while still chewing their first bite. Something about the combination of warm fluffy couscous and cool fresh tomatoes just works in a way that makes people pause their conversations.
Ingredients
- 1 cup pearled (Israeli) couscous: These little pearls have such a satisfying chew compared to regular couscous, like tiny pasta beads that hold onto flavors beautifully
- 1 1/4 cups water: The exact ratio Ive found gives perfectly tender grains without any mushiness
- 1/2 teaspoon salt: Just enough to season the couscous from the inside out as it cooks
- 1 tablespoon olive oil: Keeps the couscous from clumping together and adds that lovely Mediterranean richness
- 1 cup cherry tomatoes: When theyre in season and bursting with sweetness, halving them releases all those juices into the salad
- 1 cup fresh mozzarella balls: Those little bocconcini create these creamy pockets that make every bite feel special
- 1/4 cup fresh basil leaves: Tearing them by hand releases more oils than chopping, and it looks more rustic too
- 1 tablespoon extra-virgin olive oil: The finishing oil that brings everything together and adds that grassy peppery note
- Freshly ground black pepper: Adds a gentle heat that complements the sweet tomatoes and tangy glaze
- 2 tablespoons balsamic glaze: This is the dramatic finish that makes the whole dish look and taste like something from an Italian trattoria
Instructions
- Cook the couscous to tender perfection:
- Bring your water, salt, and olive oil to a gentle boil, then stir in the pearled couscous. Turn the heat down to low, cover with a tight lid, and let it simmer for about 8 to 10 minutes until all the water has been absorbed. Fluff it with a fork and spread it out on a plate or baking sheet to cool down while you prep everything else.
- Combine all your fresh ingredients:
- In a large mixing bowl, toss together your cooled couscous, those halved cherry tomatoes, the mini mozzarella balls, and your torn basil leaves. Give everything a gentle fold to distribute the ingredients evenly without crushing the delicate tomatoes or cheese.
- Dress and finish with flair:
- Drizzle the extra-virgin olive oil over the salad and add several grinds of black pepper, tossing gently to coat everything. Transfer to your serving bowl and finish with that beautiful balsamic glaze drizzled over the top in whatever pattern feels artistic to you.
Pin it My sister texted me the next day after I made this for her family dinner, saying her daughter who claims to hate everything ate two servings. Sometimes the simplest combinations are the ones that win people over.
Make It Your Own
Toast the couscous in a dry pan before adding water for a nutty depth that makes the whole salad feel more substantial. I discovered this trick by accident when I got distracted by a phone call and now I almost always do it.
What to Serve Alongside
This works beautifully with grilled fish or chicken, but honestly, Ive eaten it as a meal on its own more times than I can count. The protein from the cheese and heartiness from the couscous makes it completely satisfying.
Storage and Make-Ahead Tips
The salad holds up well for a day in the refrigerator, though the basil will start to look a little tired. If meal prepping, store the basil separately and add it just before serving.
- Add the balsamic glaze right before serving so it keeps its dramatic appearance
- Cucumber or bell peppers would be lovely additions if you need to stretch the servings
- Consider adding toasted pine nuts or walnuts for some satisfying crunch
Pin it There is something deeply satisfying about a dish that looks this impressive but comes together with such ease. This salad has become my go-to for moments when I want food to feel special without spending hours in the kitchen.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the couscous and chop the vegetables a few hours in advance. Store them separately in the refrigerator. Assemble the salad just before serving or up to 30 minutes beforehand for a chilled version. Add the balsamic glaze right before serving to prevent sogginess.
- → What type of couscous should I use?
Pearled or Israeli couscous works best for this salad as it has a firmer texture and larger grains compared to regular couscous. This prevents the salad from becoming mushy and provides better structure when tossed with the dressing.
- → Can I substitute the fresh mozzarella?
Absolutely. You can use feta cheese for a tangier flavor, ricotta for creaminess, or vegan cheese for a dairy-free option. Cherry-sized burrata would also be luxurious and delicious in this salad.
- → How do I make homemade balsamic glaze?
Pour 1/2 cup balsamic vinegar into a saucepan with 1 tablespoon honey. Bring to a simmer over medium heat and reduce until syrupy, about 8-10 minutes. It will thicken further as it cools. This homemade version keeps refrigerated for several weeks.
- → What additions would enhance this salad?
Sliced avocado adds creaminess, while toasted pine nuts provide crunch and richness. Grilled vegetables like zucchini or bell peppers work well, as do caramelized onions for depth. Fresh arugula tossed in at the end adds peppery notes.
- → Is this gluten-free?
Regular pearled couscous contains gluten from wheat. To make this salad gluten-free, substitute with gluten-free couscous, quinoa, or farro. Always check your balsamic glaze label for any gluten-containing additives.