Save I was staring at a pot of leftover couscous one August afternoon, windows open, warm breeze carrying in the scent of basil from the little herb pot on the sill. I had tomatoes ripening faster than I could use them and a tub of bocconcini that needed attention. Instead of overthinking it, I tossed everything together with a drizzle of balsamic glaze I'd been hoarding, and what came out of that bowl tasted like the kind of lunch you'd want every single summer day. It was so simple it almost felt like cheating.
The first time I made this for friends, I served it in a big white bowl on the patio table, still slightly warm. Someone reached for seconds before they'd even finished their first plate. One of them asked if I'd taken a cooking class recently, and I just laughed because all I'd done was trust my instincts and use what was already in the kitchen. That's when I realized this dish had a way of making you look like you knew exactly what you were doing, even when you were winging it.
Ingredients
- Pearled couscous: The larger, round variety that holds its shape beautifully and gives you a satisfying chew in every forkful.
- Water and salt: This is where the couscous gets its base flavor, so don't skip the salt or it'll taste flat no matter what you add later.
- Olive oil (for cooking): Keeps the couscous from clumping and adds a hint of richness as it absorbs the water.
- Cherry tomatoes: Halved so their juices mingle with the dressing and coat everything with bright, summery flavor.
- Fresh mozzarella balls: Bocconcini are the perfect size and their creamy texture melts just slightly into the warm couscous if you serve it right away.
- Fresh basil leaves: Torn by hand so they release their perfume and don't bruise into dark, bitter edges.
- Extra virgin olive oil: The good stuff, drizzled at the end for a fruity, peppery finish that ties everything together.
- Black pepper: Freshly ground makes a difference here, adding a gentle heat that balances the sweetness of the glaze.
- Balsamic glaze: Thick, syrupy, and sweet with just enough tang to cut through the richness of the cheese.
- Honey (optional): A small drizzle if your glaze leans too sharp, though I rarely find I need it.
Instructions
- Cook the couscous:
- Bring the water, salt, and olive oil to a rolling boil, then stir in the couscous and lower the heat to a gentle simmer. Cover it and let it cook 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 so it doesn't steam itself into mush.
- Prep the salad ingredients:
- While the couscous cools, halve your tomatoes and mozzarella balls and tear the basil into bite sized pieces. Keep everything in separate piles so you can toss it all together at the last minute and keep the textures fresh.
- Combine and dress:
- Once the couscous is cool or just barely warm, toss it in a large bowl with the tomatoes, mozzarella, and basil. Drizzle with the extra virgin olive oil and season with black pepper, mixing gently so the cheese doesn't break apart.
- Finish with balsamic glaze:
- Transfer the salad to your serving bowl or platter and drizzle the balsamic glaze over the top in a slow zigzag. If it tastes too sharp, stir a tiny bit of honey into the glaze first, but taste before you add it.
- Serve or chill:
- You can serve this right away while it's still a little warm, or cover it and chill for 30 minutes if you want a cold, refreshing version. Both ways work beautifully depending on the weather and your mood.
Save There was an evening last summer when I brought this to a potluck, and I watched people come back to the table three times, scraping the bowl clean. Someone asked for the recipe, and I realized I'd never actually written it down. It was just something I did when the farmers market had good tomatoes and I wanted to feel like I was eating outside in Italy, even though I was just standing in my kitchen with the fan on. That's the magic of it, really.
Make It Your Own
I've added sliced avocado when I had one sitting on the counter, and the creaminess plays beautifully with the tangy glaze. Toasted pine nuts give it a nutty crunch that makes the whole thing feel a little more special, and if you're out of mozzarella, burrata works too, though it turns the salad into something almost too indulgent. Sometimes I toss in a handful of arugula for a peppery bite, or swap the basil for mint when I want something a little brighter and more unexpected.
Serving Suggestions
This salad works as a light main course on its own, but it's also perfect alongside grilled chicken, seared salmon, or even a simple piece of crusty bread with olive oil. I've served it at picnics, packed it for lunch in glass containers, and brought it to barbecues where it disappeared faster than anything else on the table. It's one of those dishes that fits almost anywhere without trying too hard.
Storage and Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to two days, though the basil will darken and the tomatoes will release more juice. I actually don't mind the extra liquid, it turns into a little dressing at the bottom of the bowl that you can soak up with the couscous. Just give it a gentle stir before serving and maybe add a fresh basil leaf or two on top to brighten it back up.
- Bring it back to room temperature before serving if it's been chilled, the flavors open up more when it's not ice cold.
- If the couscous dries out, toss it with a tiny splash of olive oil or a spoonful of the tomato juice from the bottom of the bowl.
- You can prep the couscous a day ahead and store it separately, then assemble everything just before serving so it stays fresh and vibrant.
Save This is the kind of recipe that makes you feel capable and calm in the kitchen, like you've got a handle on summer no matter how hot it gets. I hope it becomes one of those dishes you reach for without thinking, the way I do now every time the tomatoes start piling up.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, you can prepare the couscous and chop the vegetables several hours in advance. Store them separately in airtight containers. Assemble and dress just before serving to keep the salad fresh and prevent the couscous from becoming soggy.
- → What's the best way to cook pearled couscous?
Bring salted water and olive oil to a boil, add the couscous, then reduce heat and simmer covered for 8-10 minutes until tender and the liquid is absorbed. Fluff with a fork and cool to room temperature before adding other ingredients.
- → Can I substitute the mozzarella?
Absolutely. Feta cheese, goat cheese, or vegan mozzarella all work wonderfully. Each brings its own flavor profile while maintaining the Mediterranean spirit of the dish.
- → How do I make balsamic glaze from scratch?
Pour half a cup of balsamic vinegar into a saucepan with a tablespoon of honey. Simmer over medium heat for 8-10 minutes until it reduces by half and becomes syrupy. Let it cool slightly before drizzling over the salad.
- → Is this salad vegetarian and gluten-free?
The salad is naturally vegetarian. However, traditional pearled couscous contains wheat gluten. Use gluten-free couscous or substitute with quinoa to accommodate a gluten-free diet. Always verify that balsamic glaze contains no unexpected additives.