Caprese Couscous Salad - Vector Baker

Fresh Mediterranean salad combining tender couscous, creamy mozzarella, ripe tomatoes, and aromatic basil with balsamic drizzle.

# What you need:

→ Couscous

01 - 1 cup pearled Israeli couscous

02 - 1 1/4 cups water

03 - 1/2 teaspoon salt

04 - 1 tablespoon olive oil

→ Salad

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

→ Dressing

10 - 2 tablespoons balsamic glaze

11 - 1 teaspoon honey (optional)

# Directions:

01 - In a medium saucepan, bring water, salt, and olive oil to a boil. Add pearled couscous, reduce heat to low, cover, and simmer for 8-10 minutes until couscous is tender and water is absorbed. Fluff with a fork and allow to cool to room temperature.

02 - In a large mixing bowl, combine cooled couscous, halved cherry tomatoes, halved mozzarella balls, and torn basil leaves.

03 - Drizzle with extra-virgin olive oil and toss gently to combine. Season with freshly ground black pepper to taste.

04 - Transfer salad to a serving platter or bowl and drizzle with balsamic glaze. Add honey if desired for increased sweetness. Serve immediately or chill for 30 minutes for a refreshing cold presentation.

# Expert tips:

01 -

The combination of warm, tender couscous with cool, juicy tomatoes creates this incredible temperature contrast that wakes up your whole palate
It's one of those rare salads that actually tastes better after the flavors have had twenty minutes to hang out together

02 -

I learned the hard way that hot couscous will melt your mozzarella into this weird, separated mess if you don't let it cool first
The balsamic glaze thickens up in the fridge, so thin it with a tiny splash of water if you've chilled the salad

03 -