Mediterranean Couscous Salad Caprese

The summer my sister moved into her first apartment, she called me three times in one week asking what to cook for dinner. I finally came over with a giant bowl of this couscous salad, and she looked at me like I had brought peace to a war zone. That was the moment I realized how much a simple, beautiful dish could matter.

I started making this for potlucks because someone once told me they never saw an empty bowl faster. Last summer at a neighborhood picnic, three different people asked for the recipe within ten minutes of arriving. There is something about the combination of warm, seasoned couscous with cool, fresh ingredients that makes people feel taken care of.

Ingredients

• 1 cup pearled (Israeli) couscous: These larger, chewier pearls are completely different from the tiny North African couscous and they make all the difference for texture
• 1 1/4 cups water: The exact ratio that gives you tender, separate pearls every single time
• 1/2 teaspoon salt: Just enough to bring out the wheat flavor without making it salty
• 1 tablespoon olive oil: This keeps the couscous from clumping together while it cooks
• 1 cup cherry tomatoes, halved: Look for ones that give slightly when you press them
• 1 cup fresh mozzarella balls (bocconcini), halved: The creaminess is essential for contrast
• 1/4 cup fresh basil leaves: Tear or slice them instead of chopping to avoid bruising
• 1 tablespoon extra-virgin olive oil: Use your best one here since it will be prominent
• Freshly ground black pepper: Grind it right before serving for the most punch
• 2 tablespoons balsamic glaze: Store-bought works perfectly but homemade is worth the extra 10 minutes
• Optional 1 teaspoon honey: Only if your glaze tastes more sharp than sweet

Instructions

Cook the couscous:

Bring the water, salt, and 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 all the water has disappeared and the grains are tender but still have a little bounce when you bite them.

Let it cool:

Fluff the cooked couscous with a fork and spread it on a large plate or baking sheet to cool to room temperature, which takes about 10 to 15 minutes and prevents the cheese from melting into a sad puddle.

Combine everything:

In a large bowl, toss the cooled couscous with the halved cherry tomatoes, mozzarella balls, and torn basil until everything looks evenly distributed and colorful.

Add the finishing touch:

Drizzle the extra-virgin olive oil over the salad, season generously with freshly ground black pepper, and toss once more before transferring to your serving bowl.

Finish with the glaze:

Drizzle the balsamic glaze over the top in a pretty pattern, and if you taste it first and find it too sharp, whisk that teaspoon of honey right into the glaze before drizzling.

Save

My neighbor now requests this for every single get-together, and she told me last week that her seven-year-old actually asked for it in his lunchbox. There is something deeply satisfying about making a dish that becomes part of someone elses story too.

Making It Your Own

Once you have made this a few times, you will start seeing opportunities to switch things up while keeping the soul of the dish intact.

What To Serve With It

This works beautifully alongside grilled chicken or fish, but honestly, it is substantial enough to stand alone as a main course for lunch.

Storage And Meal Prep

The salad keeps well for about three days in the refrigerator, though the basil will start to look a bit tired after day two. If you are meal-prepping, store the basil separately and add it just before serving.

• Toast a handful of pine nuts in a dry pan until golden and sprinkle them on top right before serving
• Add half an avocado, diced, if you want something even more substantial
• The couscous absorbs dressing as it sits, so you might want to drizzle with a little more oil before serving leftovers

Save

This is the kind of recipe that reminds me why cooking matters, not just because we need to eat, but because food is how we show up for each other.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare up to 4 hours in advance. Keep refrigerated and add fresh basil and balsamic glaze just before serving to maintain optimal texture and flavor.

→ What can I substitute for pearled couscous?

Traditional small couscous, orzo pasta, or quinoa work well. Adjust cooking time accordingly—small couscous requires steeping in hot water rather than simmering.

→ Is this suitable for meal prep?

Absolutely. Portion into airtight containers and store for up to 3 days. The flavors meld beautifully over time, though tomatoes may soften slightly.

→ How do I make it dairy-free?

Replace mozzarella with vegan cheese cubes or avocado slices. The creamy texture and richness remain while eliminating dairy completely.

→ Can I add protein to make it a main course?

Grilled chicken, chickpeas, or white beans make excellent additions. Simply toss them in with the cooled couscous before adding the dressing and glaze.

→ What's the best way to store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving, as flavors taste more vibrant when not chilled.