Mediterranean Couscous Caprese Salad

The summer I discovered pearled couscous changed everything about my relationship with grain salads. I was tired of mushy pasta salads and overdressed lettuce creations that wilted within minutes. Those tiny pearl-shaped pasta beads became my secret weapon for dishes that stayed fresh and satisfying for days. This Caprese combination happened one afternoon when I had an abundance of cherry tomatoes from the farmers market and fresh basil threatening to take over my windowsill.

I brought this salad to a friend's backyard barbecue last July, and it was the first dish to vanish. People kept asking what those little pearls were, assuming it was some fancy imported grain. Watching friends go back for third servings made me realize simple ingredients, when treated right, create the most memorable moments. That's the magic of Mediterranean cooking.

Ingredients

• Pearled couscous: These Israeli couscous pearls have a delightful chew and wont turn into mush like smaller couscous varieties
• Cherry tomatoes: Choose ones that feel heavy and give slightly when pressed, theyre sweeter and juicier than large tomatoes
• Fresh mozzarella: Bocconcini balls are perfect here but pearl mozzarella works beautifully too
• Fresh basil: Tear the leaves by hand instead of cutting them to prevent bruising and release more aromatic oils
• Balsamic glaze: This thick syrupy condiment is essential for that restaurant quality finish

Instructions

Cook the couscous to perfection:

Bring the water salt and olive oil to a rolling boil before adding the couscous. Simmer gently until the pearls are tender and have absorbed all the liquid then fluff with a fork and spread on a baking sheet to cool quickly.

Build the salad base:

Combine the cooled couscous with halved cherry tomatoes and mozzarella balls in a large bowl. Tear the fresh basil leaves directly over the salad to catch any essential oils that escape.

Add the finishing touches:

Drizzle with extra virgin olive oil and give everything a gentle toss. Season with black pepper and finish with that gorgeous balsamic glaze swirled over the top.

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This salad has become my go-to contribution for every gathering because it never fails to spark conversations about food and travels. Theres something about the combination of sweet tomatoes creamy cheese and tangy glaze that transports everyone to a sunny Italian terrace.

Make It Your Own

After making this dozens of times I've learned that the recipe welcomes smart additions without losing its identity. Sliced avocado adds creaminess while toasted pine nuts bring a satisfying crunch that complements the tender couscous.

Perfect Pairings

This salad shines alongside grilled chicken or fish but also holds its own as a light main course. I love serving it with crusty bread to soak up any extra dressing and glaze at the bottom of the bowl.

Storage and Serving Tips

The salad keeps beautifully in the refrigerator for up to three days though the basil will darken slightly. For best results store the couscous mixture separately from the glaze and drizzle just before serving.

• Add fresh basil right before serving to maintain its bright green color
• If making ahead skip the mozzarella until an hour before serving
• Bring cold leftovers to room temperature for 15 minutes to wake up the flavors

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Every time I make this salad I'm reminded that the most satisfying recipes often come from simply highlighting quality ingredients. Good food doesnt need complicated techniques, just thoughtful preparation and a little love.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare up to 24 hours in advance. Store in an airtight container and add fresh basil and balsamic glaze just before serving to maintain optimal texture and flavor.

→ Is regular couscous a good substitute?

Regular couscous works but will have a lighter, finer texture. Pearled (Israeli) couscous provides a chewier bite that pairs better with the mozzarella and tomatoes in this dish.

→ How long does this keep in the refrigerator?

Properly stored in an airtight container, this salad stays fresh for 3-4 days. The couscous may absorb some dressing, so toss with a splash of olive oil before serving leftovers.

→ Can I serve this warm?

Absolutely. While traditionally served chilled, warm couscous creates a comforting variation. Combine ingredients while the couscous is still slightly warm for enhanced flavor absorption.

→ What proteins pair well with this salad?

Grilled chicken, shrimp, or white fish complement the Mediterranean flavors beautifully. For a vegetarian protein boost, add chickpeas or white beans directly into the mix.