Mediterranean Couscous Caprese Salad

# What You'll Need:

→ Couscous Base

01 - 1 cup pearled (Israeli) couscous

02 - 1 1/4 cups water

03 - 1/2 teaspoon salt

04 - 1 tablespoon olive oil

→ Salad Components

05 - 1 cup cherry tomatoes, halved

06 - 1 cup fresh mozzarella balls (bocconcini), halved

07 - 1/4 cup fresh basil leaves, torn or sliced

08 - 1 tablespoon extra-virgin olive oil

09 - Freshly ground black pepper, to taste

→ Balsamic Dressing

10 - 2 tablespoons balsamic glaze

11 - 1 teaspoon honey, optional

# Directions:

01 - Bring water, salt, and 1 tablespoon olive oil to a boil in a medium saucepan. Add pearled couscous, reduce heat to low, cover, and simmer for 8–10 minutes until couscous is tender and liquid is fully absorbed. Fluff with a fork and allow to cool to room temperature before proceeding.

02 - In a large mixing bowl, combine cooled couscous, halved cherry tomatoes, halved mozzarella balls, and fresh basil. Toss gently to distribute ingredients evenly.

03 - Drizzle extra-virgin olive oil over the salad mixture and toss gently to coat. Season with freshly ground black pepper according to taste preference.

04 - Transfer salad to a serving platter or bowl. Drizzle balsamic glaze over the top. For a sweeter profile, blend 1 teaspoon honey into the glaze before applying. Serve immediately or refrigerate for 30 minutes for a chilled variation.

# Expert Advice:

01 -

The couscous stays perfectly tender never mushy even after sitting in the dressing for hours
It travels beautifully to potlucks and actually tastes better after the flavors mingle

02 -

Let the couscous cool completely before mixing with the cheese or the mozzarella will start to melt and lose its texture
Wait until just before serving to add the balsamic glaze or it will make the salad look muddy

03 -