Caprese Couscous Salad

Experience the fresh and vibrant flavors of the Mediterranean with this Caprese Couscous Salad. This simple yet elegant dish brings together chewy pearled couscous, juicy cherry tomatoes, and creamy mozzarella balls, all topped with fragrant basil and a sweet balsamic glaze.

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Whether you are hosting a summer potluck or looking for a refreshing lunch, this salad is the perfect choice. The pearled couscous provides a wonderful texture that pairs beautifully with the traditional Italian Caprese ingredients.

Ingredients

• 1 cup pearled (Israeli) couscous
• 1 1/4 cups water
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini), halved
• 1/4 cup fresh basil leaves, torn or sliced
• 1 tablespoon extra-virgin olive oil
• Freshly ground black pepper, to taste
• 2 tablespoons balsamic glaze (store-bought or homemade)
• Optional: 1 teaspoon honey, if glaze is very tangy

Instructions

Cook the Couscous

In a saucepan, bring water, salt, and 1 tablespoon olive oil to a boil. Add pearled couscous, reduce heat to low, cover, and simmer for 8–10 minutes until couscous is tender and water is absorbed. Fluff with a fork and let cool to room temperature.

Mix the Salad

In a large bowl, combine cooled couscous, cherry tomatoes, mozzarella, and basil.

Season

Drizzle with extra-virgin olive oil and toss gently. Season with black pepper.

Garnish

Transfer salad to a serving platter or bowl and drizzle with balsamic glaze. If desired, add a touch of honey to the glaze for extra sweetness.

Serve

Serve immediately, or chill for 30 minutes for a refreshing cold salad.

Zusatztipps für die Zubereitung

To ensure the best results, make sure the pearled couscous is completely fluffed with a fork to keep the grains separate. Letting the couscous cool to room temperature before adding the cheese prevents the mozzarella from becoming too soft.

Varianten und Anpassungen

For extra flavor and texture, you can add sliced avocado or toasted pine nuts. If you prefer a dairy-free option, simply substitute the mozzarella with your favorite vegan cheese.

Serviervorschläge

This Caprese Couscous Salad is versatile and can be served immediately at room temperature or kept in the refrigerator for 30 minutes to serve as a refreshing chilled salad on a sunny day.

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This vibrant salad is a testament to the beauty of simple, fresh ingredients. With its perfect balance of tangy glaze and creamy cheese, it is guaranteed to be a crowd-pleaser at any table.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can prepare components separately and assemble up to 4 hours before serving. Store couscous and vegetables in the refrigerator, then combine and add dressing just before serving to maintain freshness. The salad tastes even better when chilled for 30 minutes after assembly.

→ What type of couscous works best?

Pearled (Israeli) couscous is ideal as it has a pleasant chewy texture and holds up well when mixed with other ingredients. Regular couscous is smaller and lighter; use less water and adjust cooking time to 5 minutes if substituting.

→ How do I make homemade balsamic glaze?

Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey in a small saucepan over medium heat for 8-10 minutes until reduced by half and syrupy. Cool before drizzling over the salad. Store in an airtight container for up to two weeks.

→ Is this salad suitable for meal prep?

Absolutely. Cook the couscous and chop vegetables the day before, storing them separately in airtight containers. Assemble the salad and add dressing just before eating to prevent sogginess. It keeps well refrigerated for 3 days.

→ What can I substitute for fresh mozzarella?

For dairy-free options, use vegan mozzarella cheese or skip it entirely for a lighter version. You can also substitute with crumbled feta cheese for a tangier flavor profile that complements the balsamic glaze beautifully.

→ How should I store leftovers?

Transfer any remaining salad to an airtight container and refrigerate for up to 3 days. The couscous may absorb some dressing over time, creating a creamier texture. Refresh with a drizzle of fresh olive oil or balsamic glaze before serving.