Save to Pinterest The first time I made this salad was for a last-minute picnic when my friend Sarah announced she was bringing three extra people. I grabbed whatever was in my fridge and ended up with something that accidentally stole the show. Now it's my go-to when I need to look like I planned something elaborate, but really just threw beautiful things together in a bowl.
Last summer I made this for my dad's birthday and he literally stopped mid conversation to ask what was in it. Watching him go back for thirds while explaining how he usually hates couscous was probably my proudest kitchen moment that month. Sometimes the simplest dishes with the freshest ingredients are the ones that people actually remember.
Ingredients
- Pearled couscous: These pearl-shaped pasta balls have this amazing chewy texture that regular couscous just cannot match and they hold up beautifully against the juicy tomatoes
- Bocconcini: The small mozzarella balls are perfect because you get that creamy cheese bite in every single forkful without having to cut anything
- Balsamic glaze: This thick concentrated sweetness is what ties everything together and honestly I keep an extra bottle in my pantry just for this recipe
Instructions
- Cook the couscous perfectly:
- Bring your water salt and olive oil to a gentle boil then toss in the couscous turn down the heat and let it simmer covered. You will know it is done when those little pearls are tender and have absorbed all the liquid.
- Let it cool completely:
- This is actually crucial because if the couscous is even slightly warm it will make your mozzarella start melting and we want those cheese balls to stay perfectly round and adorable.
- Build your salad base:
- Gently fold those halved tomatoes and torn basil into your cooled couscous being careful not to break apart the cheese too much.
- Finish it like a pro:
- Give everything a final gentle toss with some good olive oil and black pepper then arrange it on your prettiest platter and drizzle that balsamic glaze all over the top.
Save to Pinterest This recipe became my signature dish after I brought it to a potluck where someone asked for the recipe before even taking their first bite. There is something so satisfying about watching people genuinely light up over something that took me barely any effort to make.
Make It Your Own
I have discovered that adding toasted pine nuts creates this incredible crunch that takes the texture game to a whole new level. Sometimes I will toss in some diced cucumber when I want extra freshness and my sister swears by adding avocado even though I am personally convinced it does not belong here.
Serving Suggestions
This salad works for literally everything from weeknight dinners to fancy dinner parties. I have served it alongside grilled chicken as a main dish and set it out as part of a mezze spread with hummus and olives. It is somehow elegant enough for a wedding shower but casual enough for a Tuesday night on the couch.
Storage And Meal Prep
The couscous base keeps beautifully in the fridge for up to three days but do yourself a huge favor and store the mozzarella and tomatoes separately. Add them fresh along with that final drizzle of balsamic right before serving because nobody wants sad soggy tomatoes in their life.
- Chill the assembled salad for 30 minutes before serving if you are eating it on a hot day
- The balsamic glaze can be made ahead and stored in a small jar in the fridge
- If you are taking this somewhere pack the glaze separately and drizzle it right before serving
Save to Pinterest Every time I make this I am reminded that the best recipes are often just really good ingredients treated simply and with respect. Hope this becomes one of those recipes you keep coming back to.
Recipe FAQ
- → Can I make this ahead of time?
Yes, prepare up to 24 hours in advance. Store in an airtight container in the refrigerator and add fresh basil and balsamic glaze just before serving to maintain the best texture and presentation.
- → What type of couscous works best?
Pearled Israeli couscous is ideal because its larger, chewy pearls hold up well in salads and absorb flavors beautifully. Regular small couscous can become mushy when mixed with moist ingredients.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for 3-4 days. The couscous may absorb some moisture, so toss with a splash of olive oil before serving to refresh the texture.
- → Can I substitute the mozzarella?
Fresh goat cheese crumbles or cubed feta work wonderfully. For dairy-free options, try vegan mozzarella or diced avocado for creaminess without dairy.
- → What can I add for extra protein?
Grilled chicken, chickpeas, white beans, or toasted pine nuts complement the Mediterranean flavors perfectly while adding satisfying protein and texture.
- → Is balsamic glaze necessary?
While optional, the glaze adds essential sweet-tangy depth that balances the creamy mozzarella and fresh tomatoes. Reduced balsamic vinegar with a touch of honey makes an excellent homemade version.
