Save It Last summer my neighbor Maria brought over a bowl of this after I mentioned running out of side dish ideas for a backyard gathering. She laughed and said it was the only thing her teenagers would actually eat at potlucks. One bite and I understood why those tiny pearls of couscous soaked up everything so beautifully.
Ive made this for three dinner parties since then and every single person has asked for the recipe. Something about the combination of cold juicy tomatoes against warm fluffy couscous creates this magical contrast that keeps people coming back for seconds even when theyre already full from the main course.
Ingredients
- 1 cup pearled (Israeli) couscous: These larger pearls hold their texture way better than regular couscous and feel so satisfying to eat
- 1 1/4 cups water: The perfect ratio to get tender pearls without any mushiness
- 1/2 teaspoon salt: Essential for seasoning the couscous from the inside out
- 1 tablespoon olive oil: Prevents sticking and adds a lovely richness to the cooking liquid
- 1 cup cherry tomatoes halved: Look for the ones that still have their stems attached theyre usually the sweetest
- 1 cup fresh mozzarella balls halved: Bocconcini create these creamy pockets throughout the salad
- 1/4 cup fresh basil leaves torn or sliced: Tearing instead of chopping releases more of those aromatic oils
- 1 tablespoon extra-virgin olive oil: Finish quality oil makes a huge difference here
- Freshly ground black pepper: The only seasoning you really need beyond that balsamic
- 2 tablespoons balsamic glaze: Store bought is totally fine but homemade adds this deep complexity
- 1 teaspoon honey optional: If your glaze leans too acidic this balances everything perfectly
Instructions
- Cook the couscous:
- Bring water salt and 1 tablespoon olive oil to a boil in a saucepan then add the couscous. Reduce heat to low cover and simmer for 8 to 10 minutes until the pearls are tender and have absorbed all the liquid. Fluff gently with a fork and let it cool completely about 20 minutes before mixing anything else in.
- Combine the salad:
- In a large bowl toss together the cooled couscous halved cherry tomatoes mozzarella pieces and torn basil leaves. Be gentle as you mix so you dont break up those precious mozzarella balls.
- Add the finishing touches:
- Drizzle the extra-virgin olive oil over everything and give it one more gentle toss. Season with freshly ground black pepper to your taste then transfer to a pretty serving bowl or platter.
- Finish with balsamic:
- Drizzle that gorgeous balsamic glaze all over the top right before serving. If your glaze is on the sharper side mix in the teaspoon of honey first for a more balanced sweetness.
- Serve it up:
- You can eat this immediately while the couscous is still slightly warm or refrigerate for 30 minutes for a completely chilled salad. Both ways are absolutely perfect depending on the weather and your mood.
Save It My sister in law texted me at midnight after trying this at my house saying she just made another batch for her lunch the next day. Thats when I knew this wasnt just another recipe it was going to be one of those go to dishes that saves you time and time again.
Making It Your Own
After making this dozens of times I started playing around with add ins that complement without overwhelming the classic combination. Sliced avocado adds creaminess while toasted pine nuts bring this incredible crunch. Sometimes I swap in fresh mint for half the basil when I want something a little more bright and unexpected.
Perfect Pairings
This shines alongside anything grilled from chicken to vegetables to fish. I love serving it with herb crusted salmon or even simple grilled chicken thighs because the tangy balsamic cuts through rich meats beautifully. Its substantial enough to be a light main dish on hot summer nights when turning on the oven feels like punishment.
Storage Secrets
The salad actually develops more flavor after a few hours in the fridge as those ingredients get to know each other. Store it in an airtight container and give it a quick toss before serving again. The basil might darken slightly but the taste remains absolutely fantastic for up to three days making it ideal for weekend meal prep.
- Wait to add the balsamic glaze until right before serving leftovers
- If the couscous seems dry after refrigerating add another drizzle of olive oil
- Bring chilled salad to room temperature for about 15 minutes before serving
Save It Every time I make this now I think of Maria standing in my doorway with that sunny blue bowl and how some recipes come into your life exactly when you need them. Happy cooking friend.
Recipe FAQs
- → What type of couscous is best for this salad?
Pearled (Israeli) couscous works best due to its tender, chewy texture that holds up well when combined with fresh ingredients.
- → Can I prepare this dish in advance?
Yes, you can prepare it ahead of time and chill for about 30 minutes to enhance the flavors and serve it cold or at room temperature.
- → How can I make the balsamic glaze at home?
Simmer balsamic vinegar with honey over low heat until reduced by half and it thickens into a syrupy consistency.
- → Are there suitable substitutes for mozzarella?
Fresh vegan cheese can be used as a dairy-free alternative while maintaining a creamy texture.
- → What additional ingredients enhance this salad?
Adding sliced avocado or toasted pine nuts provides extra creaminess and crunch, enriching the overall flavor profile.