Mediterranean Couscous Salad (Printable)

Tender pearled couscous tossed with fresh tomatoes, mozzarella, basil, and balsamic glaze for a light Mediterranean dish.

# Components:

→ Couscous Base

01 - 1 cup pearled (Israeli) couscous
02 - 1 1/4 cups water
03 - 1/2 teaspoon salt
04 - 1 tablespoon olive oil

→ Salad Components

05 - 1 cup cherry tomatoes, halved
06 - 1 cup fresh mozzarella balls (bocconcini), halved
07 - 1/4 cup fresh basil leaves, torn or sliced
08 - 1 tablespoon extra-virgin olive oil
09 - Freshly ground black pepper, to taste

→ Balsamic Dressing

10 - 2 tablespoons balsamic glaze
11 - 1 teaspoon honey (optional, for sweetness)

# Steps:

01 - Combine water, salt, and 1 tablespoon olive oil in a saucepan and bring to a boil. Add pearled couscous, reduce heat to low, cover, and simmer for 8–10 minutes until couscous is tender and liquid is fully absorbed. Fluff with a fork and allow to cool to room temperature.
02 - In a large mixing bowl, combine cooled couscous with halved cherry tomatoes, halved mozzarella balls, and torn basil leaves. Toss ingredients gently to distribute evenly.
03 - Drizzle extra-virgin olive oil over the salad mixture and toss gently to coat. Season generously with freshly ground black pepper to taste.
04 - Transfer salad to a serving platter or bowl. Drizzle with balsamic glaze in a decorative pattern. If preferred, mix honey into the glaze before drizzling for added sweetness.
05 - Serve immediately at room temperature for best texture, or refrigerate for 30 minutes to enjoy as a chilled salad. The flavors continue to develop if stored for a few hours.

# Expert Advice:

01 -
  • Everything comes together in under 30 minutes with minimal cooking time
  • Works beautifully at room temperature, making it perfect for picnics or meal prep
  • The balsamic glaze transforms simple ingredients into something restaurant-worthy
02 -
  • Hot couscous will wilt the basil and soften the mozzarella too much, so always cool completely before mixing
  • The salad absorbs dressing as it sits, so add a splash more olive oil if serving leftovers the next day
  • Balsamic glaze is thicker and sweeter than regular vinegar, so do not substitute unless you reduce it first
03 -
  • Make your own balsamic glaze by simmering 1/2 cup balsamic vinegar with 1 tablespoon honey until reduced by half
  • Couscous can be cooked a day ahead and stored in the refrigerator until ready to assemble
  • If you only have large mozzarella balls, cut them into small cubes rather than large slices for better distribution
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