Mediterranean Couscous Salad

The summer I moved into my first apartment, my neighbor Maria invited me over for what she called her no-cook dinner rescue. It was a sweltering July evening, my tiny kitchen felt like a sauna, and there she was with this gorgeous bowl of pearled couscous studded with tomatoes and fresh mozzarella. One bite and I understood why she kept making it for every potluck and Tuesday night dinner.

Last summer I brought this to a beach house weekend with friends, and honestly, it was the only dish that got requested for every single meal. We ate it on the deck watching the sunset, then leftovers for lunch the next day, and someone even had it for breakfast. There is something about the combination of tender couscous, sweet tomatoes, and that tangy balsamic finish that makes people keep coming back for seconds.

Ingredients

• 1 cup pearled (Israeli) couscous: These larger pearls have a fantastic chewy texture and hold up beautifully in salads, unlike traditional couscous which can get mushy
• 1 1/4 cups water: The perfect ratio for fluffy, separate grains that arent gummy or waterlogged
• 1/2 teaspoon salt: Essential for seasoning the couscous from the inside out
• 1 tablespoon olive oil: Added to the cooking water, this prevents sticking and gives the pearls a subtle richness
• 1 cup cherry tomatoes, halved: Cherry or grape tomatoes work best here since they stay firm and burst with sweetness
• 1 cup fresh mozzarella balls, halved: Bocconcini or small pearls create those perfect creamy bites throughout the salad
• 1/4 cup fresh basil leaves, torn or sliced: Tearing by hand releases more oils and looks more rustic
• 1 tablespoon extra-virgin olive oil: For drizzling over the finished salad, adding that final glossy finish
• Freshly ground black pepper, to taste: The only seasoning you need beyond the salt in the cooking water
• 2 tablespoons balsamic glaze: Store-bought works perfectly, or make your own by simmering vinegar with honey
• Optional 1 teaspoon honey: If your balsamic glaze is particularly sharp, this balances the acidity beautifully

Instructions

Cook the couscous to perfection:

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

Combine the salad ingredients:

In a large bowl, toss together cooled couscous, cherry tomatoes, mozzarella, and basil. Be gentle so the mozzarella stays intact.

Add the finishing touches:

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

Finish with balsamic glaze:

Transfer to a serving platter and drizzle with balsamic glaze in a pretty pattern. If desired, mix a touch of honey into the glaze for extra sweetness.

Choose your serving style:

Serve immediately for warm comfort, or chill for 30 minutes for a refreshing cold salad that is perfect for hot days.

Save

This recipe became my go-to when I started hosting dinner parties but was still too nervous to attempt complicated main courses. Something about the vibrant colors and the way everyone smiles when they taste it makes me feel like maybe I know what I am doing in the kitchen after all.

Making It Your Own

The beauty of this salad is how forgiving it is. I have added diced cucumber for crunch, tossed in toasted pine nuts for richness, and even swapped in fresh mint when I was out of basil. Each variation works beautifully because the base flavors are so strong.

Meal Prep Magic

This couscous salad keeps remarkably well in the refrigerator for up to three days, making it perfect for weekday lunches. I pack the balsamic glaze separately and drizzle it right before eating to keep everything fresh and vibrant.

Serving Suggestions

While this shines as a standalone dish, it pairs beautifully with grilled fish, roasted chicken, or even as part of a Mediterranean spread with hummus and pita. The colors make it showstopper-worthy on any table.

• Use a wide, shallow bowl to show off all the colorful ingredients
• Let guests add extra glaze at the table so they can control sweetness
• Sprinkle flaky sea salt on top right before serving for texture contrast

Save

Hope this salad becomes your summer rescue too, just like it became mine all those years ago in Maria is apartment.

Recipe Help & Answers

→ Can I make this ahead of time?

Yes, prepare the couscous and chop vegetables in advance. Combine everything and add the dressing just before serving to maintain freshness.

→ What can I substitute for pearled couscous?

Regular couscous, orzo pasta, or quinoa work well as alternatives. Adjust cooking times accordingly.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 3 days. The couscous may absorb some dressing, so add a splash of olive oil before serving leftovers.

→ Can I make this dairy-free?

Use vegan mozzarella or omit the cheese entirely. The dish remains flavorful with the balsamic glaze and fresh herbs.

→ What's the difference between pearled and regular couscous?

Pearled couscous (Israeli) consists of larger, toasted pasta pearls that retain a chewy texture. Regular couscous is smaller and fluffier when cooked.