Save My neighbor Marina handed me a bowl of this over the fence one July afternoon, insisting I try it before it got too warm. The couscous was still slightly cool, the tomatoes bursting with juice, and the balsamic glaze caught the sunlight like dark honey. I stood there in my garden, barefoot, eating with the wooden spoon she'd left in the bowl. By the time I handed it back, I'd already decided this was going on my weekly rotation.
I made this for a potluck once and watched someone go back for thirds, then quietly ask for the recipe on a torn piece of napkin. She told me later she'd been making it every Sunday since, adding different herbs depending on what was growing in her windowsill. That's the thing about simple food—it leaves room for people to make it their own.
Ingredients
- Pearled couscous: Also called Israeli couscous, these little orbs have a chewy, pasta-like texture that holds up beautifully in salads, toasting the grains in olive oil before adding water deepens their nutty flavor.
- Water and salt: Just enough to cook the couscous until tender, the salt seasons from the inside out so don't skip it.
- Olive oil: Used twice, once to cook the couscous and again to dress the salad, the second drizzle should be your good bottle, the one that tastes green and peppery.
- Cherry tomatoes: Halved so their juice mingles with the dressing, look for ones that smell sweet at the stem end.
- Fresh mozzarella balls: Bocconcini are the perfect size for this, creamy and mild, they balance the acidity without competing for attention.
- Fresh basil: Torn by hand releases more flavor than slicing, and the bruised edges catch the glaze in a way that makes each bite aromatic.
- Black pepper: Freshly ground adds a gentle heat that wakes up the whole dish.
- Balsamic glaze: Thick and glossy, it clings to every ingredient, if yours is too sharp, a tiny drizzle of honey smooths it out.
Instructions
- Cook the couscous:
- Bring the water, salt, and olive oil to a rolling boil in a medium saucepan, then stir in the couscous and lower the heat until it's just barely bubbling. Cover it and let it simmer for 8 to 10 minutes until the grains are plump and tender, then fluff with a fork and spread it out on a plate to cool faster.
- Prep the salad ingredients:
- While the couscous cools, halve your cherry tomatoes over a bowl to catch their juice, then halve the mozzarella balls and tear the basil into pieces. The torn edges of basil release more fragrance than clean cuts.
- Toss everything together:
- In a large bowl, combine the cooled couscous with the tomatoes, mozzarella, and basil, then drizzle with extra-virgin olive oil and toss gently so everything gets coated. Season with black pepper, tasting as you go.
- Finish with balsamic glaze:
- Transfer the salad to a serving platter or wide bowl, then drizzle the balsamic glaze over the top in a slow zigzag. If your glaze tastes too sharp, whisk in a teaspoon of honey before drizzling.
- Serve or chill:
- You can serve this immediately while the couscous is still barely warm, or cover and chill it for 30 minutes for a cold version that's perfect on hot days. Either way, it's best within a few hours of making it.
Save One evening I made this without realizing I was out of mozzarella, so I crumbled in some feta instead and added a handful of toasted pine nuts. My husband ate it standing at the counter, straight from the bowl, and declared it better than the original. I didn't have the heart to tell him he was wrong, but I've kept both versions in rotation ever since.
Make It Your Own
This salad welcomes improvisation like few others. I've folded in diced avocado when I had one going soft, scattered toasted pine nuts over the top for crunch, and once stirred in roasted red peppers from a jar. A friend swaps the mozzarella for cubed feta and adds a handful of Kalamari olives, turning it Greek in spirit. You can even toss in arugula or spinach right before serving if you want more green.
Storing and Serving
This salad holds up in the fridge for about a day, though the basil will darken and the tomatoes will release more juice as it sits. If you're making it ahead, keep the basil and balsamic glaze separate and add them right before serving. It's wonderful as a side dish for grilled chicken or fish, but I've also eaten it as a light lunch on its own, maybe with a piece of crusty bread to mop up the juices.
A Few Final Thoughts
If you can't find pearled couscous, orzo works in a pinch, though it'll taste more like pasta salad. For a gluten-free version, try quinoa cooked until fluffy and cooled, it has a different texture but the flavors still sing. The key to this dish is using ripe tomatoes and good olive oil, those two ingredients do most of the heavy lifting.
- Taste the balsamic glaze before you drizzle, some brands are sweeter than others.
- If serving this at a party, double the recipe because it disappears faster than you'd think.
- Leftovers can be gently reheated in a skillet with a splash of water, though I prefer it cold the next day.
Save This is the kind of recipe that makes you look like you know what you're doing in the kitchen, even on days when you're winging it. Keep the ingredients on hand and you'll always have something bright and satisfying to pull together.
Kitchen Guide
- → Can I make this salad ahead of time?
Yes, this salad can be prepared several hours in advance. Combine all ingredients except the balsamic glaze, then refrigerate. Add the glaze just before serving to prevent it from becoming overly diluted. For best texture, keep the couscous separate until 30 minutes before serving.
- → What's the difference between regular and pearled couscous?
Pearled couscous (Israeli couscous) has larger grains than traditional couscous, creating a chewier texture and more substantial bite. It holds up better in salads without becoming mushy and provides a more interesting mouthfeel. Regular couscous will work but will result in a softer consistency.
- → How do I make homemade balsamic glaze?
Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey in a small saucepan over medium heat until reduced by half, approximately 5-7 minutes. The mixture will thicken as it cools. Store in an airtight container for up to two weeks.
- → Can I substitute the mozzarella?
Absolutely. Fresh feta crumbles offer a tangier profile, while vegan mozzarella works for dairy-free diets. Burrata or ricotta salata are excellent alternatives. For a different flavor direction, try goat cheese or smoked mozzarella.
- → What wine pairs well with this salad?
Light, crisp white wines complement the fresh flavors beautifully. Try Pinot Grigio, Vermentino, or Sauvignon Blanc. These wines enhance the tomato's acidity and won't overpower the delicate basil and mozzarella notes.
- → Is this gluten-free?
Pearled couscous contains wheat and gluten. For a gluten-free version, substitute with quinoa, farro alternatives, or gluten-free couscous. Cook according to package directions, then proceed with the recipe as written.