Save to Pinterest Last summer my neighbor brought over a container of this salad from a backyard potluck, and I honest to goodness ate the entire thing standing at my kitchen counter while texting her for the recipe. Something about those tiny pasta pearls soaking up that sweet balsamic while the mozzarella gets all warm and soft just hits different on a humid evening.
I made this for my sisters baby shower last spring and watched three different people ask the host for the recipe. The best part was seeing my dad who usually turns his nose up at salads go back for seconds. Theres something about the combination of juicy tomatoes and creamy cheese that makes people forget theyre eating something healthy.
Ingredients
- 1 cup pearled couscous: These tiny pasta pearls have a lovely chewy texture that regular couscous just cant match, and they hold up beautifully in salads without getting mushy
- 1 1/4 cups water: The perfect ratio for fluffy couscous that absorbs all that balsamic goodness later
- 1/2 teaspoon salt: Just enough to season the couscous as it cooks
- 1 tablespoon olive oil: Keeps the couscous from sticking together while simmering
- 1 cup cherry tomatoes: Their sweetness balances the tangy balsamic perfectly, and they burst beautifully when you bite into them
- 1 cup fresh mozzarella balls: Those creamy little bocconcini are non negotiable here and honestly I always add an extra handful
- 1/4 cup fresh basil: Tear it by hand for the most fragrant result and dont be shy with it
- 2 tablespoons balsamic glaze: This is what makes the whole dish sing and store bought works perfectly fine
Instructions
- Cook the couscous:
- Bring your water, salt, and olive oil to a gentle boil then stir in the couscous. Turn the heat down to low, cover with a tight lid, and let it simmer for about 8 minutes until all the water has disappeared and those little pearls are tender. Fluff it with a fork and spread it on a plate to cool down completely.
- Prep the mix-ins:
- While the couscous cools, slice your cherry tomatoes in half and cut the mozzarella balls into pieces that match their size. Tear the basil leaves into rough pieces instead of chopping them.
- Combine everything:
- Toss the cooled couscous with the tomatoes, mozzarella, and basil in a large bowl. Drizzle with that extra olive oil and give it a gentle seasoning of fresh black pepper.
- Add the finishing touch:
- Move everything to a pretty serving bowl and drizzle that gorgeous balsamic glaze all over the top. If your glaze is extra tangy, stir a tiny bit of honey into it first.
Save to Pinterest This has become my go to whenever someone says what can I bring and I need something impressive but not stressful. Theres something so satisfying about watching people take that first bite and their eyes light up at how something so simple can taste this good.
Make It Your Own
Ive discovered that adding toasted pine nuts or even some sliced avocado takes this to a whole new level of deliciousness. Sometimes I throw in some arugula for a peppery bite that cuts through the creaminess.
Serving Suggestions
This shines alongside anything grilled but honestly Ive eaten it as a main dish more times than I care to admit. Its especially perfect with a crisp white wine on a warm evening when turning on the oven feels like punishment.
Storage & Meal Prep
The salad keeps well in the fridge for about two days though the basil will start to look a little tired. I recommend adding fresh basil right before serving leftovers.
- Dress the salad just before serving if meal prepping for the week
- Bring leftovers to room temperature for the best texture and flavor
- The couscous will absorb more dressing overnight so you might want to add a splash more olive oil
Save to Pinterest Every time I make this I think about how the simplest ingredients often create the most memorable meals.
Questions & Answers
- → Can I make this salad ahead of time?
Yes, this salad is excellent for meal prep. Prepare all components separately and combine just before serving to keep the couscous from becoming soggy. You can refrigerate assembled salad for up to 24 hours, though basil is best added fresh.
- → What type of couscous should I use?
Pearled (Israeli) couscous works best for this salad as it has a heartier texture that holds up well when combined with other ingredients. Regular couscous is smaller and can become mushy, affecting the dish's overall texture and appeal.
- → How do I make balsamic glaze at home?
Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey over medium heat until it reduces by half and becomes thick and syrupy, about 8-10 minutes. This concentrated glaze adds rich flavor without excess liquid that would make the salad watery.
- → What are good substitutions for mozzarella?
Fresh ricotta, burrata, or goat cheese all pair beautifully with this combination. For a dairy-free version, use vegan mozzarella or marinated tofu. Each option brings different creaminess and flavor notes to the dish.
- → Can I add proteins to make this a main course?
Absolutely. Grilled chicken breast, chickpeas, white beans, or crispy pancetta transform this into a heartier main dish. These additions complement the Mediterranean flavors and add satisfying protein without overshadowing the fresh ingredients.
- → How should I store leftover salad?
Store in an airtight container in the refrigerator for up to 2 days. Keep the balsamic glaze separate if making ahead, and add fresh basil just before eating to preserve its bright flavor and aroma.