Pin it The first time I made this salad was for a last-minute summer dinner with friends who showed up unexpectedly. I had all these odds and ends in the fridge and threw them together, hoping something magical would happen. The way the balsamic glaze catches the light when you drizzle it over the pearls of couscous still makes me pause every single time. Now it's the dish I turn to when I want something that looks impressive but barely breaks a sweat.
My sister-in-law asked for the recipe three times before she believed me how simple it actually is. We had it at a family reunion last summer, and someone literally went back for fourths while standing at the kitchen counter. There's something about the way the basil scent hits you when you toss everything together that feels like pure kitchen magic.
Ingredients
- 1 cup pearled (Israeli) couscous: These little pearls have such a satisfying chew that regular couscous just can't compete with
- 1 1/4 cups water: The exact ratio I've landed on after years of making couscous either too mushy or painfully undercooked
- 1/2 teaspoon salt: Seasons the couscous from the inside out while it cooks
- 1 tablespoon olive oil: Keeps the pearls from clumping together as they simmer
- 1 cup cherry tomatoes, halved: Pick the ones that feel heavy and almost burst when you cut into them
- 1 cup fresh mozzarella balls (bocconcini), halved: The creaminess is non-negotiable here, don't even try to skip it
- 1/4 cup fresh basil leaves, torn or sliced: Tear them by hand for the most rustic, perfume-like release of oils
- 1 tablespoon extra-virgin olive oil: The good stuff matters here since it's one of the main flavors
- Freshly ground black pepper, to taste: Adds this little spicy kick that cuts through the rich mozzarella
- 2 tablespoons balsamic glaze: Store-bought is absolutely fine but the homemade stuff tastes like pure heaven
Instructions
- Cook the couscous pearls:
- Bring the water, salt, and olive oil to a gentle boil in a medium saucepan, then pour in the couscous and immediately drop the heat to low. Cover it up and let it simmer for about 8 to 10 minutes until those pearls are tender and have soaked up all the liquid. Fluff it with a fork and spread it out on a plate or baking sheet to cool down completely.
- Prep all your fresh ingredients:
- While the couscous is cooling and doing its thing, halve those cherry tomatoes and mozzarella balls so everything is ready to assemble. Tear the basil leaves by hand instead of using a knife, it releases more of those aromatic oils that make this salad sing.
- Combine everything in a large bowl:
- Dump the cooled couscous, tomatoes, mozzarella, and torn basil into your biggest mixing bowl. Drizzle that extra-virgingin olive oil over everything and give it a gentle but thorough toss. Season with freshly ground black pepper and taste a pearl to see if it needs anything else.
- Finish with the balsamic glaze:
- Transfer the salad to a pretty serving bowl or platter where those colorful ingredients can really shine. Drizzle the balsamic glaze back and forth over the top like you're painting something beautiful. If your glaze is extra tangy, stir in a tiny bit of honey to balance things out.
- Serve it up or let it chill:
- This salad is gorgeous served immediately while everything still has that fresh-from-the-kitchen energy. If you have time, pop it in the fridge for thirty minutes for a cool, refreshing version that's perfect on hot days when turning on the stove feels like punishment.
Pin it This salad has become my contribution to every single potluck and family gathering for the past three years. My dad actually texted me at 10 PM last month asking how to make it because he was craving it. There's something so joyful about a dish that looks fancy but comes together in under thirty minutes.
Making It Your Own
Sometimes I'll add diced avocado if I want something extra creamy and luxurious. Toasted pine nuts or walnuts add this incredible crunch that takes the whole texture profile to another level. Once I even tossed in some diced cucumber when I needed to use up what was in the fridge, and it worked beautifully.
The Balsamic Glaze Situation
Store-bought balsamic glaze is totally acceptable, but making your own is embarrassingly simple. Simmer half a cup of balsamic vinegar with a tablespoon of honey until it reduces by half and coats the back of a spoon. Your kitchen will smell like an Italian grandmother's house, and that's never a bad thing.
Serving Suggestions
This salad works as a light main course or as the perfect side to grilled fish, chicken, or even a hearty portobello mushroom. I've served it at everything from fancy dinner parties to casual Tuesday night dinners, and it never fails to disappear.
- Let it sit for at least 15 minutes before serving to let those flavors really get to know each other
- Add the fresh basil right before serving so it doesn't turn dark and sad
- Don't skip the fresh black pepper, it's the secret ingredient that ties everything together
Pin it Every time I make this salad, I'm reminded of why simple ingredients treated with respect can create something extraordinary. Hope this becomes a staple in your kitchen like it has in mine.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the couscous and chop the vegetables several hours in advance. Store them separately in the refrigerator and assemble just before serving to keep the mozzarella fresh and maintain the basil's vibrant color. The salad also tastes wonderful served chilled after 30 minutes of resting.
- → What's the best way to cook the couscous?
Bring salted water and olive oil to a boil, then add the pearled couscous and reduce heat to low. Cover and simmer for 8-10 minutes until the water is fully absorbed and the couscous grains are tender. Fluff with a fork and let cool to room temperature before mixing with other ingredients.
- → Can I substitute the mozzarella?
Absolutely. Feta cheese provides a tangy alternative, while vegan cheese works well for a dairy-free version. Burrata offers a creamier texture if you prefer something richer. Choose based on your dietary preferences and flavor profile.
- → How do I make homemade balsamic glaze?
Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey in a small saucepan over medium heat until it reduces by half and becomes thick and syrupy, about 10-15 minutes. Let it cool before drizzling over the salad, as it will thicken further as it cools.
- → What additions would enhance this salad?
Consider adding sliced avocado for creaminess, toasted pine nuts for crunch, or roasted red peppers for extra sweetness. Fresh lemon zest brightens the flavors, while a handful of arugula adds peppery notes. These additions maintain the Mediterranean spirit while adding variety.
- → Is this suitable for meal prep?
The couscous portion keeps well for 3-4 days refrigerated. However, assemble with fresh mozzarella and basil no more than a few hours before eating to preserve their texture and quality. Store the balsamic glaze separately and add just before serving.