Save The first time I made this salad, it was 90 degrees and my kitchen had no air conditioning. I needed something that felt like a breeze on a plate, something that wouldn't require me to stand over a hot stove for longer than absolutely necessary. This couscous salad saved dinner that night, and it's been my go-to summer meal ever since.
I served this at my friend Sarah's backyard birthday party last summer, and people kept asking where I ordered it from. There's something about the balsamic glaze pooling in little valleys between the pearls of couscous that makes this dish feel special without being fussy. Now it's the dish I'm always asked to bring to potlucks.
Ingredients
- Pearled couscous: These larger pearls have this incredible chewy texture that regular couscous just can't match, and they hold up beautifully in salads without getting mushy
- Cherry tomatoes: Sweet little jewels that burst when you bite into them, adding pockets of fresh juice throughout the salad
- Fresh mozzarella: The creaminess balances the tangy balsamic perfectly, and I always buy the small bocconcini because they're already bite-sized
- Fresh basil: Don't even think about using dried basil here. The fresh leaves bring this aromatic brightness that makes the whole dish sing
- Balsamic glaze: This is the crowning glory. A good quality glaze adds this rich, complex sweetness that pulls everything together
Instructions
- Cook the couscous to perfection:
- Bring your water, salt, and olive oil to a rolling boil, then stir in the couscous and immediately turn the heat down to low. Cover it tight and let it simmer gently for about 8 to 10 minutes until those pearls are tender but still have a tiny bit of bite to them. Fluff it with a fork and spread it out on a baking sheet to cool down quickly.
- Prep your fresh ingredients:
- While the couscous cools, slice your cherry tomatoes in half and tear your basil leaves into rough pieces. If your mozzarella balls are larger than a marble, cut them in half too. Everything should be roughly bite-sized so you get a little bit of everything in each spoonful.
- Bring it all together:
- Dump your cooled couscous into a large bowl and add the tomatoes, mozzarella, and basil. Drizzle that tablespoon of extra-virgin olive oil over everything and give it a gentle toss. Season with a few grinds of black pepper, then taste and adjust if you think it needs more.
- Finish with flair:
- Pile everything onto a pretty serving platter, and right before you serve it, drizzle the balsamic glaze back and forth across the top like you're painting. If your glaze is on the sharp side, whisk in a tiny bit of honey to soften the edges.
Save This was the first dish my daughter actually asked me to teach her how to make. We stood in the kitchen together on a Sunday afternoon, and she took such care slicing each tiny tomato in half. Now she makes it better than I do, and that might be my proudest kitchen achievement yet.
Make It Your Own
Sometimes I'll add handfuls of baby spinach or arugula if I want to bulk it up with more greens. Sliced cucumber adds this lovely crunch, and roasted red peppers from a jar bring this smoky sweetness that plays really nicely with the balsamic. In the fall, I've been known to add diced roasted butternut squash.
Protein Options
This salad stands beautifully on its own, but if you want to make it a full meal, grilled shrimp or chicken breast work wonders here. I've even added flaked leftover rotisserie chicken for a quick weeknight dinner. Canned chickpeas, rinsed and drained, make it hearty enough to be a main course on its own.
Serving Suggestions
This is one of those rare dishes that works as a side for practically anything. I've served it alongside grilled salmon, with roasted vegetables at a vegetarian dinner, and even as part of a Mediterranean mezze spread with hummus and pita bread. It's the chameleon of my recipe collection. Every time I serve this, someone asks for the recipe, so keep it handy.
- Use the best quality mozzarella you can find since it's such a star ingredient
- If you're making this ahead, keep the basil separate and add it right before serving to prevent it from turning dark
- A final sprinkle of flaky sea salt right before serving elevates the whole dish
Save There's something about this salad that feels like a celebration, even on a regular Tuesday. Hope it brings as many happy moments to your table as it has to mine.
Recipe Help
- → Can I make this salad ahead of time?
Yes, you can prepare the couscous and chop the vegetables a few hours ahead. Combine everything just before serving to keep the salad fresh and prevent the couscous from absorbing too much moisture from the tomatoes. Add the balsamic glaze right before serving for best flavor.
- → What type of mozzarella works best?
Fresh mozzarella balls, also called bocconcini, are ideal for this salad as they maintain their creamy texture and mild flavor. Avoid pre-shredded mozzarella, which can become tough. If bocconcini are unavailable, use fresh mozzarella cut into bite-sized pieces.
- → Can I substitute the couscous?
Absolutely. Pearl couscous works wonderfully, but you can also use regular couscous, orzo pasta, or farro. Adjust cooking times according to package directions. Quinoa is another excellent gluten-free alternative that complements the Mediterranean flavors beautifully.
- → How do I make balsamic glaze from scratch?
Pour 1/2 cup balsamic vinegar into a small saucepan and add 1 tablespoon honey. Bring to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until the mixture reduces by half and becomes syrupy. Cool before using. Store in an airtight container for up to two weeks.
- → Is this salad suitable for meal prep?
Store the components separately in airtight containers for up to three days. Keep the couscous, vegetables, and dressing apart to maintain freshness and texture. Assemble the salad just before eating, or toss everything together and consume within a few hours for optimal quality.
- → What can I add for extra protein?
Consider adding grilled chicken breast, white beans, chickpeas, or crispy chickpea croutons for additional protein. A handful of toasted pine nuts or walnuts adds both protein and textural interest. For a vegan option, add marinated tofu or roasted chickpeas.