Pin It The first time I brought this salad to a summer potluck, three people asked for the recipe before they even finished their first bite. Something about the way the balsamic glaze clings to those plump mozzarella pearls makes people stop mid-conversation and reach for seconds.
My sister-in-law rarely eats anything green, but she kept picking through the bowl just for the mozzarella and couscous combo. By the time dessert rolled around, she admitted she accidentally loved the whole thing. Now she requests it for every family gathering.
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Ingredients
- 1 cup pearled (Israeli) couscous: These tiny pearls have the most satisfying chew and hold up beautifully against the juicy tomatoes
- 1 1/4 cups water: The perfect ratio for fluffy, not mushy, couscous every single time
- 1/2 teaspoon salt: Dont skip this—seasoning the cooking water is the secret to flavorful couscous
- 1 tablespoon olive oil: Added to the cooking water, it keeps each pearl separate and tender
- 1 cup cherry tomatoes, halved: Look for ones that feel heavy for their size—theyre the juiciest
- 1 cup fresh mozzarella balls, halved: Bocconcini are perfect because theyre already bite-sized
- 1/4 cup fresh basil leaves: Tear them by hand for a more rustic feel and better flavor release
- 1 tablespoon extra-virgin olive oil: This ties everything together with that fruity Mediterranean finish
- Freshly ground black pepper: Grind it right over the bowl for the best aroma
- 2 tablespoons balsamic glaze: Store-bought works perfectly, or simmer balsamic vinegar with honey until syrupy
- Optional honey: Just a teaspoon if your glaze leans too tart
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Instructions
- Cook the couscous:
- Bring water, salt, and olive oil to a boil in a saucepan, then stir in couscous, reduce heat to low, cover, and simmer for 8 to 10 minutes until tender and water is absorbed. Fluff gently with a fork and spread on a plate to cool completely.
- Combine the salad:
- In a large bowl, add cooled couscous, halved cherry tomatoes, mozzarella halves, and torn basil leaves.
- Add the finishing touch:
- Drizzle with extra-virgin olive oil, sprinkle with black pepper, and toss everything together gently so the mozzarella doesnt break apart.
- Glaze and serve:
- Transfer to your prettiest serving bowl and drizzle with balsamic glaze, adding honey if needed for sweetness. Serve right away or chill for 30 minutes for a refreshing cold version.
Pin It Last summer, I made this for dinner on the patio during a heatwave. We ate it straight from the bowl with wooden forks, watching fireflies blink in the garden. Something about those cool, tangy bites just screams easy summer evenings.
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Make It Your Own
Sliced avocado turns this into something almost creamy, and toasted pine nuts add the most incredible crunch. Sometimes I throw in diced cucumber when the tomatoes feel too intense. The beauty is in how flexible it is.
Perfect Pairings
This salad shines alongside grilled chicken or fish, but honestly, Ive eaten it as a standalone meal more times than I can count. A glass of crisp white wine makes everything feel a little more elegant.
Storage & Prep Ahead
The couscous can be cooked up to two days ahead and stored in the fridge. Just wait to add the basil and dressing until youre ready to serve.
- Chop tomatoes and store them separately to keep everything fresh
- The dressed salad keeps well for one day but the basil will darken
- Bring chilled salad to room temperature for 15 minutes before serving
Pin It Every time I serve this, someone asks why something so simple tastes so extraordinary. The answer is always the same: good ingredients, treated simply, served with love.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, prepare the couscous and vegetables separately up to 24 hours in advance. Toss everything together and add the dressing just before serving to maintain freshness and texture.
- → What type of couscous works best?
Pearled or Israeli couscous works best because it's larger and chewier than traditional North African couscous. The pearls hold their shape well when mixed with the vegetables and cheese.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The couscous will absorb some of the dressing, so you may want to add a splash of olive oil and balsamic before serving leftovers.
- → Can I make this dairy-free?
Absolutely. Substitute fresh mozzarella with vegan cheese alternatives or diced avocado for creaminess. The balsamic glaze and olive oil provide plenty of flavor without dairy.
- → What can I add for extra protein?
Grilled chicken, chickpeas, white beans, or toasted pine nuts all complement the Mediterranean flavors. For a heartier version, serve alongside grilled fish or shrimp.
- → Is balsamic glaze the same as balsamic vinegar?
No, balsamic glaze is reduced balsamic vinegar cooked down until syrupy and thick. You can buy it pre-made or make your own by simmering balsamic vinegar with honey until reduced by half.
