Save Pin The first time I made this salad, I was rushing to bring something to a last-minute summer potluck. I'd grabbed pearled couscous on a whim at the grocery store, assuming it would cook like regular couscous, and ended up with these tiny pearls that needed actual simmering. That happy mistake turned into one of my most requested dishes.
My friend Maria took one bite at that potluck and demanded the recipe before she'd even finished her serving. She's made it for every family gathering since, calling it 'that salad that makes people think you tried way harder than you actually did.' That's the best kind of compliment, really.
Ingredients
- 1 cup pearled (Israeli) couscous: These larger pearls have the most wonderful chewy texture, unlike instant couscous which can turn mushy
- 1 1/4 cups water: Exact ratio matters—too much water and you'll have gummy pearls instead of fluffy ones
- 1/2 teaspoon salt: Season the cooking water so the couscous absorbs flavor from inside out
- 1 tablespoon olive oil: Added to the cooking water, this keeps pearls separate and prevents sticking
- 1 cup cherry tomatoes, halved: Grape tomatoes work too—just pop anything that feels watery or mealy
- 1 cup fresh mozzarella balls, halved: Bocconcini are perfect because they're already portion-sized
- 1/4 cup fresh basil leaves: Tear them by hand instead of cutting—less bruising, more fragrance released
- 1 tablespoon extra-virgin olive oil: Finish with your best oil here since it's not being heated
- Freshly ground black pepper: Grind it right over the bowl—pre-ground loses its punch too fast
- 2 tablespoons balsamic glaze: Store-bought works perfectly fine, but homemade has deeper complexity
Instructions
- Cook the couscous:
- Bring water, salt, and olive oil to a boil in a medium saucepan, then stir in the pearled couscous. Drop heat to low, cover tight, and simmer for 8-10 minutes until all liquid disappears and pearls feel tender but still have a slight chew when you taste one.
- Let it cool:
- Fluff the cooked couscous with a fork to separate any sticky clumps, then spread it on a large plate or baking sheet to speed up cooling. Warm couscous will melt the mozzarella into a gooey mess, and we want distinct pearls here.
- Combine everything:
- Dump the cooled couscous into a large bowl and add those halved cherry tomatoes, mozzarella balls, and torn basil. Drizzle with the extra-virgin olive oil, sprinkle generously with black pepper, and use your hands to gently toss—spoons tend to mash the delicate ingredients.
- Add the finishing touch:
- Transfer the salad to your serving bowl or platter and drizzle that gorgeous balsamic glaze over the top. If your glaze is particularly sharp, stir a teaspoon of honey into it first—the sweetness balances everything perfectly.
- Serve it up:
- This is fantastic right now while the couscous still has a hint of warmth, but don't stress if you need to refrigerate it for 30 minutes first. Cold version hits different on hot days when you want something genuinely refreshing.
Save Pin Last summer, my niece who claims to hate tomatoes ate three servings before realizing what she'd been eating. Sometimes that's how it goes—the whole dish becomes more than its parts, and suddenly ingredients you thought you didn't like become ones you reach for first.
Making It Your Own
Once you've got the basic method down, this salad welcomes all kinds of additions. I've added diced avocado when I wanted something creamier, and toasted pine nuts add such a lovely crunch that my sister now refuses to eat it without them. Sometimes I'll throw in diced cucumber for extra freshness, especially in July when tomatoes are at their peak and everything feels impossibly lush.
The Balsamic Glaze Situation
Store-bought glaze is absolutely fine—most grocery stores carry it near the vinegar aisle. But if you have twenty minutes and want to feel fancy, simmer 1/2 cup balsamic vinegar with a tablespoon of honey until it reduces by half. Your kitchen will smell incredible, and the homemade version has this complex depth that makes people wonder what you did differently.
Make-Ahead Magic
This salad is the ultimate prepare-ahead dish because the flavors actually improve with a little time. You can cook and cool the couscous up to two days in advance, just store it in an airtight container. Prep all your other ingredients and keep them separate, then toss everything together about an hour before serving. The only thing I'd add right before the final presentation is that balsamic glaze—it stays prettier that way.
- If you're taking this to a potluck, pack the glaze separately and drizzle it there
- The salad keeps well for 2-3 days in the fridge, though the basil will start to darken
- Leftovers make an excellent quick lunch, no reheating needed
Save Pin This is the dish I turn to when I need something that looks impressive but doesn't require me to actually try that hard. Those are the best recipes, the ones that make you feel like a kitchen wizard while barely breaking a sweat.
Cooking Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare the components separately and assemble just before serving. The couscous and vegetables can be prepared a few hours ahead. However, add the balsamic glaze just before serving to prevent sogginess.
- → What type of couscous should I use?
Pearled (Israeli) couscous works best for this salad because of its larger grains and chewy texture. Regular couscous is smaller and may become mushy. Pearled couscous holds up better when tossed with vegetables and dressing.
- → Can I substitute the mozzarella?
Absolutely. Vegan cheese provides a dairy-free alternative, or try fresh ricotta, burrata, or feta for different flavor profiles. Each will bring its own character to the dish while maintaining the Mediterranean spirit.
- → How do I make homemade balsamic glaze?
Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey in a saucepan over medium heat for 8-10 minutes until reduced by half and syrupy. It thickens further as it cools. This takes just minutes and adds wonderful depth to the salad.
- → What are good additions to customize this salad?
Sliced avocado adds creaminess, while toasted pine nuts provide crunch and richness. Thinly sliced red onion brings a sharp bite, and roasted vegetables like zucchini or eggplant work beautifully. Fresh lemon zest brightens the flavors too.
- → Is this salad suitable for meal prep?
The couscous, tomatoes, and mozzarella can be prepped and stored separately for up to 2 days. Keep fresh basil, olive oil, and balsamic glaze separate until assembly. This approach maintains texture and flavor while keeping everything fresh.